Easy Baked Tortilla Espanola with Zucchini and Smoked Paprika Aioli
This easy tortilla espanola recipe is baked in the oven - no special pan or messy inversions necessary! Plus the sliced potato is lightened up with a little zucchini for a healthy version of the Spanish omelet!
Servings 48 one-inch bites
Ingredients
For the aioli:
- 1/3 cup mayonnaise or Vegennaise
- 1 garlic clove finely minced or pushed through a press
- 2 tablespoons finely chopped parsley
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1/2 teaspoon smoked paprika
Instructions
- Preheat the oven to 375 degrees F.
- Thinly slice the potato and zucchini 1/8-inch thick – this works best on a mandolin, but you can also do it by hand.
- Line a 9 x 13 baking dish with parchment paper. Toss the potatoes with 2 tablespoons olive oil and season with 1/2 teaspoon salt. Make sure each slice is coated in oil and arrange in an even layer. Bake in the oven until fork tender, about 25 minutes, tossing once halfway through. Set aside to cool.
- Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add the zucchini and shallot; cook over medium-high heat, flipping occasionally, until the veggies are soft and lightly browned, 5 to 7 minutes. Season with 1/2 teaspoon salt and set aside with the potatoes to cool.
- While the veggies cool, in a large mixing bowl, whisk the eggs, milk and 1/2 teaspoon salt until the eggs are light yellow and very well combined. Stir in the cooled potatoes, zucchini and shallot.
- Remove the parchment from the baking pan and brush generously with olive oil. Pour the egg mixture into the pan, spreading so that the potatoes are in an even layer. Bake for 25 minutes until puffed and lightly browned.
- Meanwhile, make the aioli: combine the mayo, garlic, 1 tablespoon parsley, lemon zest, lemon juice and paprika in a small mixing bowl and whisk until smooth. Taste for seasoning and add salt as necessary,
- Allow the tortilla to cool in the pan until set (the sides will pull away from the pan). Run a knife or spatula along the edges to loosen. Either invert the tortilla onto a cutting board, or if it isn’t loose enough along the bottom, cut it into four pieces in the pan and using a flat spatula, remove the slices to a cutting board.
- Cut the tortilla into 1 1/2-inch bite-sized squares. Serve alongside the aioli and garnish with the remaining parsley.