Potato tortilla with quick aioli

Think of this recipe as more of a guide that you can reduce the quantity to suit whatever you have at home on hand. It's also great to serve with pantry items you have stored away like tinned fish, marinated vegetables or condiments. Also, don't neglect to check the bottom of your fridge. If you have any herbs that need to be used, salad leaves, vegetables, or even frozen peas, you can add these on the side or into the frittata itself.

This is a great budget family-friendly recipe to have on hand. You can make enough to last a few meals, take it to work, or for school lunches.

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

This is a great budget family-friendly recipe to have on hand. You can make enough to last a few meals, take it to work, or for school lunches.

Ingredients

• 100 ml extra virgin olive oil, divided
• 1 onion, thinly sliced
• 500 g cooked potatoes, broken up (see Note)
• 5 eggs, beaten
• 1 garlic clove, finely chopped
• salt and black pepper, to taste

For the lemon aioli

• 100 ml mayonnaise
• ½ lemon, zest and juice
• ½ garlic clove, finely chopped
• salt and black pepper, to taste

To serve (optional)

• roasted capsicum strips, pickled guindillas, flat-leaf parsley, chorizo or deli meats, tinned fish

Instructions

1. Heat 70 ml oil in a large frying pan over medium-high heat, then add the onion and cook until translucent.

2. Add the potatoes to the pan with the onion and heat until warmed through and a little crisp. After about 5 minutes, turn off the heat, add the garlic and stir to combine. Season with salt and pepper.

3. Pour the onion potato mixture into the beaten eggs and stir well to combine. Return the pan to high heat, add the remaining oil, then pour in tortilla mix. Reduce heat to low. Use a spatula to flatten the mixture evenly into the pan.

4. Cook on low heat for about 5 minutes until the edges look cooked and the centre is still a bit runny.

5. To flip the tortilla, slide it off the pan onto a plate. Then place the pan onto the plate upside down and flip the tortilla back into the pan upside down. Use your spatula to push and curve the edges to make them nice and rounded. Cook for a further 3 minutes on low and then turn off the heat to rest.

6. Meanwhile, make the lemon aioli by combining all ingredients in a medium bowl and mix well to combine.

7. Enjoy tortilla still slightly warm, room temperature or cold with lemon aioli and the optional sides.

Note

Any leftover cooked potatoes are suitable for this recipe, leftover mash, roast potatoes or boiled whole potatoes.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

This is a great budget family-friendly recipe to have on hand. You can make enough to last a few meals, take it to work, or for school lunches.