Spanish Tortilla with Pimenton Aioli is a layered potato and egg open-faced omelet. Serve it as an appetizer, snack, or main for breakfast/brunch or a light dinner.
Spanish Tortilla with Pimenton Aioli
My mom has been making Spanish Tortilla all my life. It’s usually something she’ll bring to a brunch or serve as an appetizer. Her recipe has a lot more olive oil than this lighter version, but the great news is that you don’t miss it here! The pimenton aioli takes this tortilla to a whole new level, so don’t skip it (you may want to double it if serving guests). For more classic Spanish recipes, try my Mom’s Spanish Chicken and Rice, Pan con Tomate and Weeknight Seafood Paella.
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