Jersey royal tortilla with aioli and padrón peppers

Ingreadient

• 300g jersey royals or small new potatoes
• 2 tbsp olive oil
• 1 large onion, finely chopped
• 6 medium free-range eggs
• 1 smoked or regular garlic clove, finely grated
• 3 tbsp mayonnaise
• Squeeze lemon juice
• 200g padrón peppers
• Sea salt flakes

Instruction

1. Bring a pan of salted water to the boil and add the potatoes. Cook for 15-18 minutes until tender, then drain. Meanwhile, heat the oil in a small frying pan (around 20cm) over a low-medium heat and add the onion with a pinch of salt. Cook slowly, stirring occasionally, until the potatoes are ready, then lift out the onions and set aside, keeping as much oil in the pan as you can.
2. Add the cooked, drained potatoes to the frying pan in a single layer and use the base of another pan to crush them just enough so their skins crack open and they flatten slightly. Turn up the heat and cook until crisp and golden on both sides – give the potatoes another few presses as they cook to create lots of little crispy bits.
3. While the potatoes fry, heat the grill to medium high. Beat the eggs in a medium bowl, mix them with the onion and season with salt and pepper. When the potatoes are nice and crisp, add them to the eggs, then quickly pour the entire mixture back into the frying pan and cook over a medium heat for 5 minutes.
4. Meanwhile, mix the garlic and mayonnaise, then season with salt and a squeeze of lemon. Put a large frying pan over a high heat and, once smoking hot, add the padrón peppers with a tiny drizzle of oil. Cook for a minute or so until blistered and starting to soften, then season with sea salt flakes. Finish the tortilla under the grill until blistered and golden, then slide it out onto a board or plate and serve with the aioli and blistered peppers.