Tortilla Espanola with Saffron Aïoli

Preparation

1. Make aïoli:

   Step 1

   Preheat oven to 350°F.

   Step 2

   Wrap each garlic head in foil and roast until soft, about 1 hour. Unwrap and let cool. Peel cloves and set aside.

   Step 3

   In medium bowl, whisk together egg yolks and lemon. Set aside.

   Step 4

   Place 2 tablespoons hot water in small bowl. In small, dry skillet over moderate heat, toast saffron for 30 seconds. Stir into hot water, then fold saffron water into egg mixture.

   Step 5

   In blender, combine 4 tablespoons canola oil, raw garlic, roasted garlic, and salt. Blend on high speed until creamy, about 2 minutes. Add egg mixture and blend 1 more minute. With motor running, very slowly add olive oil and remaining canola oil in steady stream, and continue blending until thick, about 2 minutes. Set aside.

2. Make tortilla:

   Step 6

   Preheat oven to 300°F

   Step 7

   In medium pot, combine potatoes and enough water to cover. Bring to boil, lower heat to moderately low, and cook, covered, until potatoes can be pierced with fork, about 5 minutes. Drain and set aside to cool.

   Step 8

   In small sauté pan, over moderate heat, sauté onions and garlic in vegetable oil until soft, about 5 minutes.

   Step 9

   In medium bowl, combine eggs, potatoes, onions, and garlic. Heat 10-inch nonstick skillet over medium heat and add egg mixture. Cook 4 minutes, then invert tortilla into ovenproof nonstick pan. Cover and bake until just set, about 10 minutes. Serve with saffron aïoli.