Modern Tortilla Española Bowl with Garlic Aioli

• 450 g New potatoes
• 1 medium Yellow onion
• 80 ml Extra virgin olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 5 Egg
• 90 g Mayonnaise
• 1 clove Garlic
• 1 small Lemon
• 160 g Canned roasted red peppers
• 200 g Cherry tomatoes
• 6 g Fresh parsley

1. Halve any larger new potatoes so they are a similar size, then thinly slice the onion. Drain the roasted red peppers and slice them into strips. Halve the cherry tomatoes and finely chop the parsley.
2. Warm the olive oil in a large frying pan over medium-low heat. Add the potatoes, onion and 0.5 tsp of the fine sea salt, then cook gently for 18 to 22 minutes, stirring often, until the potatoes are tender and the onion is soft but not browned.
3. Meanwhile, make the aioli: in a bowl, mix the mayonnaise with the garlic (finely grated or crushed), a squeeze of lemon juice, and a pinch of black pepper. Taste and add a little more lemon juice if you want it sharper. Set aside.
4. Beat the eggs in a bowl with the remaining 0.5 tsp fine sea salt and the remaining black pepper. Tip the cooked potatoes and onion into the eggs and fold gently to coat. Let it stand for 2 minutes so the eggs start to thicken around the warm potatoes.
5. Return the pan to low heat (add a small splash more olive oil only if the pan looks dry). Pour in the egg mixture and cook for 4 to 6 minutes, stirring and scraping for the first minute to form soft curds, then letting it set into tender omelette pieces. Take off the heat when the eggs are just set and still a little glossy.
6. Divide the tortilla-style omelette pieces between two bowls. Top with the roasted red peppers and cherry tomatoes, then spoon over the garlic aioli. Finish with the parsley and a final squeeze of lemon juice if you like.

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