To make the aioli, place the egg yolks and garlic in the bowl of a food processor or blender and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the hot water and process until combined. Taste and season with salt and pepper. Transfer to an airtight container and place in the fridge until required.
Heat 2 tbs of the oil in a deep frying pan over high heat. Add half the potatoes and cook, stirring occasionally, for 8 minutes or until golden and almost cooked through. Use a slotted spoon to transfer the potatoes to a large bowl. Repeat with the remaining oil and potatoes.
Add the chorizo to the same pan and cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to the bowl with the potatoes.
Reduce heat to medium-low. Add onions and sugar, and cook, stirring, for 15 minutes or until lightly caramelised. Add to the bowl with potatoes and set aside for 15 minutes to cool slightly.
Preheat oven to 180?C. Brush a 6cm-deep 22.5 x 28.5cm (base measurement) roasting pan with the extra oil to lightly grease. Line the base with non-stick baking paper.
Add the eggs to potato mixture and stir until well combined. Season with salt and pepper. Spoon the mixture into the prepared pan and bake, uncovered, in preheated oven for 35-40 minutes or until just set and a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan for 1 hour to cool.
To serve, use a sharp knife to cut the tortilla evenly into 36 squares. Place on a large serving platter. Top each square with a teaspoon of aioli. Serve immediately.
You can prepare this recipe to the end of step 1, up to 2 days ahead. Continue to the end of step 6 up to 1 day ahead. Wrap in non-stick baking paper and store in an airtight container in the fridge. Remove from fridge 30 minutes before serving to bring to room temperature.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (319g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 444 (64%)|
|Amt Per Serving||% DV|
|Total Fat 49.3g||66 %|
|Saturated Fat 17.3g||86 %|
|Monounsaturated Fat 24.1g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 503.2mg||155 %|
|Sodium 1237.5mg||43 %|
|Potassium 1027.6mg||27 %|
|Total Carbohydrate 29.5g||9 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 26.1g|
|Protein 33.4g||48 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 698
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