A super quick, one skillet meal made with fresh spring asparagus, Spanish chorizo, and an egg fried to frizzled perfection, all served with a smoky and tangy paprika allioli.
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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.
Traditional allioli is made with olive oil pounded in a mortar and pestle with garlic until a smooth, emulsified paste is formed. This modern version uses egg yolks to help bind the sauce into a rich, creamy spread.
Spanish-style tortilla does not have to be made with potatoes. This broccoli-based version has all the creamy texture of the original, with the grassy, nutty, flavor of broccoli.