I’m not much of a breakfast person, but I’ll make an exception for a tortilla española. Also known as a Spanish omelette, it’s a simple dish made with potatoes, onion and eggs. To spice things up, I like to pair with a red pepper aioli. It’s super easy to make and tastes good warm or at room temperature.

Serves 4-6

For the omelette:

1/4 cup extra-virgin olive oil
5 Russet potatoes, peeled and thinly sliced ( I cut into half-moon shapes)
1 medium onion, thinly sliced
8 eggs
Kosher salt and freshly ground pepper

For the aioli:

1 cup mayonnaise
7.5 oz. roasted red peppers, drained and patted dry with a paper towel
1 garlic clove
1 tblsp Sriracha hot sauce
1 tsp paprika
pepper, to taste

Heat the oil in a large cast-iron skillet over medium-high until very hot. Add the potatoes and onion, season with salt and pepper and reduce the heat to medium. Cook, stirring occasionally, until the potatoes are tender, about 20-25 minutes. Make sure not to brown the potatoes and onion.

While they cook, move on to the aioli. In a food processor, pulse the garlic clove first. Next, combine the remaining ingredients and continue to pulse until you have a smooth, creamy consistency.

Once the potatoes are tender, beat the eggs with salt and pepper to taste in a large bowl. Pour your potatoes and onion into the bowl and stir. Once combined, add 1 tblsp of oil into the skillet then add your mixture back into the pan, spreading out the potatoes evenly. Cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes. Carefully flip the tortilla over by inverting it onto a plate then sliding it back into the pan, bottom side up and cook for 5 minutes longer, until set. Flip onto a clean plate and allow to rest for 5 minutes.

Cut a wedge and pour over the aioli or make a sandwich, using a French baguette. Ah-mazing!