Instructions

Potato & Egg Stacks

1. Heat a tablespoon of olive oil in a skillet over medium heat. Add the onions and a pinch of salt, then cook slowly for about 15 minutes, stirring occasionally, until deep golden and jammy. Set aside to cool slightly. Start cutting potatoes into slices.
2. In the same pan, add a little more olive oil. Working in batches, gently fry the potato slices until tender but not crisp, as they should bend easily without breaking. Drain on a paper towel and season lightly with salt.
3. In a large bowl, whisk the eggs with salt, pepper, and grated cheese (if using). Stir in the caramelized onions until evenly combined.
4. Preheat the oven to 375°F (190°C). Line a loaf pan or small square baking dish (approximately 20 cm x 20 cm and 5 cm deep) with parchment paper. Begin layering the ingredients: a layer of potatoes, followed by a spoonful of the egg mixture, then another layer of potatoes. Repeat until the pan is full. Press down gently and brush the top with a little olive oil.
5. Bake at 375°F (190°C) for 30 to 35 minutes, until golden and set in the center.
6. Once cooked, remove from the oven, and allow the baked tortilla to cool for 20 minutes. For cleaner layers, place another pan or foil-covered weight on top to gently press it down. Chill for at least 1 hour or overnight before slicing.
7. Once firm, cut into 1½-inch cubes or rectangles and store in an airtight container until closer to serving time.
8. Closer to serving time, reheat the baked tortilla cubes in a 400°F (200°C) oven for 8 to 10 minutes, until the edges are golden and crisp.
9. Top with a small dollop of garlic aioli and finish with a sprinkle of chives or smoked paprika before serving.

Garlic Aioli

1. Whisk together ½ cup mayonnaise, 1 minced garlic clove, 1 tablespoon lemon juice, and a pinch of salt and pepper until smooth and creamy; let sit for 10 to 15 minutes to allow the garlic flavour to develop before serving.