Tortillas A La Patata
Best-selling author Darina Allen is making a delicious Spanish dish with potatoes and homemade aioli.


  • 4 eggs
  • ½ pound cooked potatoes
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons minced parsley and chives
  • extra virgin olive oil

Ingredients Garlic Aioli

  • Egg yolks
  • Crushed garlic cloves
  • Pinch of mustard powder
  • Salt
  • White wine vinegar
  • Olive oil or sunflower
  • Chopped flat-leaf parsley


1. Whisk the eggs in a bowl, add the diced potatoes, season with the salt and pepper and add the herbs.

2. Heat about 1/4 inch of extra virgin olive oil in the skillet over high heat. Cook a teaspoon of the mixture and taste for seasoning. Correct if necessary.

3. Continue to cook the mini tortillas as needed, using a scant 2 1/2 teaspoons of the mixture each time. Cook on one side for 1 to 2 minutes, flip over, and continue to cook on the other side for a similar length of time, or until slightly golden.

4. Drain on paper towels and sprinkle with a few flakes of sea salt.

5. Serve hot, or at room temperature, with a blob of aioli.

Directions for Aioli

1. Mix eggs yolks into a bowl with crushed garlic, mustard, salt, and white wine vinegar.

2. Put the oil into a measuring cup. drip the oil onto the egg yolks, whisking at the same time. This will allow the mixture to thicken.

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