Brought to us by Paul
6 tbs olive oil
1.5 lbs Yukon Gold potatoes, cut crosswise into 1/8 inch slices
1 small onion, halved and sliced thin
1 tsp salt
1/4 tsp black pepper
8 large eggs
4 oz Spanish-style chorizo (browned in 2 tbs oil)
4 thinly sliced scallions
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1. Toss 4 tablespoon oil, potatoes, onion, 1/2 teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil. Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering. Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing. Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes.
2. Meanwhile, whisk eggs and remaining 1/2 teaspoon salt in reserved bowl until just combined. Using rubber spatula, fold hot potato mixture, chorizo and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet. Return skillet to medium-high heat, add remaining rteaspoon oil, and heat until just beginning to smoke. Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds. Smooth top of mixture with rubber spatula. Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan. Slide tortilla onto large plate. Invert tortilla onto second large plate and slide it browned-side up back into skillet. Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds., until second side is golden brown, about 2 minutes longer. Slide tortilla onto cutting board or servicng plate and allow to cool at least 15 minutes. Cut tortilla into cubes or wedges and service with Garlic Mayonnaise.
Garlic Mayonnaise
2 large egg yolks
2 tsp Dijon mustard
2 tsp juice from 1 lemon
1 medium garlic clove, minced or pressed
3/4 cup vegetable oil
1 tbs water
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper
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Process yolks, mustard, lemon juice, and garlic in food processor until combined, about 10 seconds. With machine running, slowly drizzle in vegetable oil, about 1 minutes. Transfer mixture to medium bowl and whisk in water. Whisking constantly, slowly drizzle in olive oil, about 30 seconds. Whisk in salt and pepper.
NOTE: I use a lot less oil in making this mayonnaise, as the amount of oil specified produces a more fluid dressing than I like. Basically, add oil until you get dressing about 1 step more fluid than you like (it will firm up when refrigerated)
