Mediterranean Tortilla Española with Roasted Red Pepper Aioli

Peel and thinly slice the potatoes and onion.

In a large skillet, heat olive oil over medium heat. Add the potatoes and onion and cook until softened and lightly golden, about 20-25 minutes, stirring occasionally. Season with salt and pepper.

While the potatoes are cooking, roast the red bell pepper. You can do this by placing it directly over a gas flame or under a broiler, turning occasionally, until the skin is blackened. Place the roasted pepper in a bowl, cover with plastic wrap, and let it steam for 10 minutes. Peel off the skin, remove the seeds, and roughly chop the pepper.

In a bowl, whisk together the eggs with a pinch of salt and pepper.

Drain the potatoes and onions, reserving the olive oil. Add the potatoes and onions to the egg mixture and stir to combine.

Heat a tablespoon of the reserved olive oil in the same skillet over medium heat. Pour the potato and egg mixture into the skillet and cook for about 8-10 minutes, or until the bottom is set and lightly golden. Use a spatula to gently loosen the edges.

Place a large plate over the skillet and carefully flip the tortilla onto the plate. Slide the tortilla back into the skillet and cook for another 5-7 minutes, or until the other side is set and lightly golden.

While the tortilla is cooking, prepare the roasted red pepper aioli. In a food processor or blender, combine the roasted red pepper, garlic, mayonnaise, lemon juice, and smoked paprika. Blend until smooth and creamy. Season with salt and pepper to taste.

Slide the tortilla onto a serving plate. Let it cool slightly before slicing into wedges.

Serve the tortilla española warm or at room temperature with the roasted red pepper aioli.