Bring a bit of Spanish fare (and flair) into your kitchen with help from Josh Elliott. Toro’s Executive Chef is a pro at Barcelona-inspired tapas, and he’s sharing his go-to recipe for a classic favorite. You can serve yours alongside charcuterie & olives and top it with caviar (if you’re feeling fancy), or pop it on a plate solo and dive right in. The best of this dish? You can eat it anytime of day — it’s good at breakfast, lunch and dinner.
- 1 clove garlic, grated
- 1 tablespoon mayonnaise
- 11 eggs
- 2 large russet potatoes, sliced 1/8th inch thick, soaked in water
- 1 medium Spanish or yellow onion, diced
- 1 bunch of Swiss chard, washed well and julienned (fine chopped)
- 2 tablespoons chives julienned
- 8 tablespoons extra virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon freshly cracked pepper
- Mix together until combined. Serve at room temperature.
- Place an 8.5-9-inch non-stick sauté pan on low heat. Add 2 tablespoons olive oil and then add the potatoes.
- While the potatoes are cooking crack the eggs into a mixing bowl and scramble until well combined. Add chives and set aside.
- Add more olive oil as necessary, so the potatoes remain wet until completely tender. Strain and set aside.
- In the same sauté pan add 2 tablespoons olive oil and the onions. Allow onions to cook until almost tender, add Swiss chard. Season with salt and cook until completely tender. Add potatoes back in and raise heat to medium high.
- Add eggs to pan. Gently begin to rotate everything with rubber spatula on top while allowing eggs to settle on the bottom. Keep mixing gently with rubber spatula until it’s cooked to medium and almost set on top, about 8-10 minutes. Using a dinner plate or wooden cutting board wider than the pan, cover the pan and flip the tortilla onto the plate/board. Then slide the tortilla back into the pan so other side of the tortilla cooks another 4-5 minutes.
- Finally, transfer back to the wooden board or plate. Season with salt and fresh cracked pepper. Once completely cooled, serve with aioli.