Anya's Potato and Onion Tortilla with Allioli

1. Making Allioli

Start by making the allioli. Using a mortar and pestle, pound the minced garlic with a pinch of kosher salt until it forms a smooth paste. In a small bowl, whisk together the lemon juice and egg yolk until well combined. Slowly drizzle in the olive oil while whisking continuously, until the mixture thickens and becomes smooth.

2. Preparing the Tortilla

Melt the unsalted butter in a skillet over medium heat. Add the sliced Spanish onion, seasoning with kosher salt and black pepper. Sauté until golden brown, then stir in the cooked cubed potato.

3. Cooking the Tortilla

Preheat your oven to 500°F. In the same skillet, pour in the lightly beaten eggs and sprinkle the chopped basil over the top. Cook on low heat for about 5 minutes, until the edges of the eggs are firm but the top remains slightly wet, then bake in the oven for about 3 minutes, until the top is dry.

4. Serving the Tortilla

Invert the tortilla onto a serving plate and serve warm with the freshly made allioli on the side.