Escape to Spain with this play on classic Tortilla Española (potato & onion omelette). The potatoes are paired with rich, hearty olive-oil cured mackerel fillets and tons of green onions instead of the traditional white. Make it a tapas night and serve the tortilla with a simple cocktail of vermouth over ice topped with a a splash of sparkling water and a wedge of lemon. Salud!
Recipe, food styling and photography by Asha Loupy
Heat the olive oil in a 8-inch skillet over medium heat. Add the potatoes and season with a teaspoon of salt. Stir to coat the potatoes in the olive oil, cover partially and fry, stirring occasionally, until the potatoes are tender, about 12-15 minutes.
While the potatoes are cooking, add the eggs to a large bowl with the remaining 1/2 teaspoon of salt and beat well. Using a slotted spoon, transfer the cooked potatoes to the eggs and stir to combine and let sit for 5 minutes.
Reduce the heat to medium low and add the green onions and sauté until wilted and tender, about 1-2 minutes. Using a slotted spoon, transfer the cooked green onions to the potatoes and eggs. Add the drained mackerel fillets to the potato, onion and egg mixture and gently stir to combine, making sure not to break up the fish too much.
Remove all but two tablespoons of olive oil from the skillet and return it to medium high heat. Add the tortilla mixture to the pan, reduce the heat to medium and cook until the eggs start to set, about 4-5 minutes. Place a heatproof plate over the top of the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet, uncooked side down. Using a spatula, gently push on the sides, tucking the edges of the tortilla in. Continue to cook until the tortilla is set, about another 2-3 minutes. Remove from the pan and let cool until warm or room temperature. Serve with lemony safrron aioli.