Spanish Tortilla with Alioli

To prepare the alioli, with the blender running, drop in the garlic cloves and process on medium-high speed until minced. Add the egg and egg yolk, the lemon juice and a big pinch of salt and blend until combined. Stop the blender and scrape down the sides. With the blender running, slowly pour in the canola oil and olive oil and blend until emulsified, about 30 seconds. Taste and adjust the seasoning with salt. Set aside.

To prepare the tortilla, line a baking sheet or a large platter with a kitchen towel or paper towels.

In a medium or large fry pan over medium heat, warm the olive oil. Gently add the potatoes and use a spatula or a wooden spoon to spread them evenly across the pan. Fry until the potatoes are just tender and translucent, about 4 minutes. Add the leeks and gently pat them down to submerge them in the oil. Cook, stirring occasionally, until the leeks have softened, about 2 minutes.

Strain the potatoes and leeks through a colander set over a large bowl, reserving the olive oil in the bowl. Spread the potatoes and leeks out onto the prepared baking sheet in an even layer to remove the excess oil.

In a large bowl, whisk the eggs until frothy. Season with 1 tsp. kosher salt and pepper to taste. Gently fold in the potatoes, leeks and cheese.

In the same fry pan over low heat, pour in 2 Tbs. of the reserved olive oil. Add the egg mixture and gently swirl the pan while using a spatula to stir the bottom of the egg mixture. Continue just until the eggs begin to fold and set along the edges, then cook until the eggs are set and golden brown underneath and are just set in the center, 8 to 10 minutes; during the last 2 minutes of cooking, cover with a lid slightly ajar to help set the center.

Invert the tortilla onto a plate, then slide it back into the pan, pressing the edges to shape into a round. Cook until the eggs are just cooked through, about 1 minute. Slide the tortilla onto a serving plate. Sprinkle with more cheese and flaky sea salt. Garnish with parsley and dill sprigs and serve the alioli alongside. Serves 4 to 6.

Williams Sonoma Test Kitchen