allioli

Need an ultra-quick light lunch or appetizer when all you've got on hand is an onion, some eggs, some olive oil, and a bag of chips? This Spanish tortilla does the trick, especially when the chips are salt-and-vinegar-flavored.

Salt-and-Vinegar Spanish Tortilla With Quick Cheaty Allioli Recipe

For the Cheaty Allioli:

(120 milliliters) mayonnaise

garlic

(45 milliliters) extra-virgin olive oil

(10 milliliters) water

salt and black pepper

For the Tortilla:

(60 milliliters) extra-virgin olive oil, divided

small onion, finely sliced (about 3/4 cup; 170 grams)

eggs

(15 milliliters) sherry vinegar

(about 2 1/2 ounces) kettle-style salt-and-vinegar chips

For the Cheaty Allioli: Combine mayonnaise and garlic in a medium bowl. Whisking constantly, slowly drizzle in extra-virgin olive oil. Whisk in water. Season to taste with salt and pepper and set aside.

For the Tortilla: If using onion, heat 2 tablespoons (30ml) olive oil in a 10-inch nonstick or cast iron skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until softened and just starting to brown. Transfer onion and oil to a large bowl. Add eggs and vinegar (if using) and whisk to combine. Season with 1/2 teaspoon salt and a few grinds of black pepper. Fold in potato chips until they are well coated.

Wipe out skillet and add 2 more tablespoons (30ml) olive oil. Return to medium heat until oil is shimmering. Add egg/potato chip mixture and cook, stirring with a rubber spatula, for 10 seconds. Shake pan to evenly distribute mixture, then even out top with spatula. Cook, shaking pan occasionally, until tortilla is mostly set but still wet on top, about 2 minutes.

Place a large metal or glass pot lid over tortilla. Using kitchen towels to grip lid and pan handle, carefully invert entire tortilla so that it's resting on top of pan lid. Slide tortilla back into skillet so that the cooked side is now facing up. Use spatula to tuck down edges and create an even disk shape. Continue to cook, shaking occasionally, until tortilla is golden brown on second side and barely cooked through, about 2 minutes longer. Slide tortilla out onto a cutting board.

Cut into squares or wedges and serve immediately with allioli, or allow to cool and serve at room temperature.

Make bite-sized salt cod fritters with a delectable Spanish allioli for the perfect finger food. Serve with lemon wedges and garlic mayo for dipping

Salt cod fritters with saffron allioli

salt cod

bay leaf

potatoes

tbsp extra virgin olive oil

plain flour

tbsp finely chopped parsley

lemon juice (reserve some lemon wedges to serve)

groundnut oil

lemon juice

tsp white wine vinegar

saffron

extra virgin olive oil

Put the salt cod in a saucepan with enough water to cover it and add a bay leaf. Bring to just under the boil, take the pan off the heat, put a lid on it and leave to sit for 10 mins. Lift the fish out onto a plate, reserving the cooking water. Flake the cod, removing the skin. Cook the potatoes in the salt cod cooking water until tender, about 12 mins depending on size. Drain, then put a clean tea towel over the pan, cover and leave for 5 mins or so (this helps the potatoes dry out a bit).

Bring 300ml water and the olive oil to the boil in a saucepan. Take the pan off the heat and immediately add the flour in a slow stream, whisking (use a balloon whisk) as you do so. You will end up with a batter, if it is a little lumpy, beat it hard. Leave to cool for about 5 mins. Beat in the eggs, a little at a time, until you have a smooth mixture – you need to beat hard.

Mash the potatoes with the salt cod, garlic, parsley, lemon juice and seasoning (even though you are using salt cod, this needs good seasoning). Beat the mixture into the batter, then cook over a low heat for about 8 mins, stirring all the time. The mixture should thicken considerably and come away from the sides of the pan. Put in a bowl, cover and leave to cool completely. Form the mixture into balls, bigger than walnuts but not as big as golf balls.

To make the allioli, gently heat the lemon juice and vinegar in a small pan. Add the saffron, stir to help it dissolve and leave it to sit for 15 mins. Put the garlic on a chopping board and, using salt as an abrasive, crush them to a paste. Put the egg yolks and garlic in a bowl. Using an electric whisk, slowly add the olive oil a drop at a time. As the mixture starts to thicken, you can increase the quantity. Gradually add the saffron mixture, then taste and season (the seasoning and how much lemon juice you use is really important).

Heat the oil in a deep saucepan (fill it no more than a third full) until it reaches 190C on a thermometer or a cube of bread browns in 30 seconds. Deep-fry the balls, in batches, for 4 mins, or until deep golden. Drain on a double layer of kitchen paper and serve hot with the allioli and lemon wedges.

A&#239;oli er en hvitl&#248;kduftende variant av majones man f&#229;ri hele middelhavsomr&#229;det. Den kalles ogs&#229; Provence-sm&#248;r.

Aïoli

stk. eggeplomme

ss sitronsaft eller vineddik

ts dijonsennep eller annen sennep

båter presset hvitløk

dl nøytral matolje

salt

0,25 ts pepper

Bruk en bolle som ikke er for stor og vid og en god visp. En hurtigmikser er ogs&aring; fin &aring; bruke.

Visp eggeplommer og salt til de er lyse og tykke. Bland inn krydder og hvitl&oslash;k, og halvparten av sitronsaft/eddik.

Spe forsiktig med oljen mens du fortsetter &aring; vispe &ndash; en teskje om gangen er nok. &Oslash;k etter hvert mengden olje. Pass p&aring; at a&iuml;olien hele tiden er glatt og blank. Blir den for tykk kan du justere konsistensen med litt vann.

Smak til med krydder og sitron/eddik. Synes du a&iuml;olien smaker for mye egg, kan du fortsette &aring; spe inn mer olje.

Ferdig a&iuml;oli skal v&aelig;re s&aring; tykk at den holder fasongen.

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The most viewed allioli recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine