CARLA'S MAYONNAISE

Ingredients: 

2 egg yolks and 1 whole egg (organic)
1 tsp dijon mustard
2 Tablespoons lemon juice
1/2 teaspoon salt
2 cups high quality olive oil

Preparation: 

Put everything but the oil in a food processor for 10 seconds until creamy.  With the processor running, add your oil SLOWLY—droplets at a time!  It should be very thick. Once you have added 1 1/2 cups of the oil, stop the machine and check for thickness and taste. If it is too thick, add drops of lemon juice or continue to slowly add oil.  When I'm feeling extra ambitious, I make this using a bowl and a whisk (and some elbow grease!).

Keep refrigerated and use within 1 week. May be flavored by adding chopped herbs, roasted garlic,spices, or anything you can dream up.

SECRET: Make sure all ingredients are at room temperature to start and remember that patience is a virtue! 

TORTILLA ESPAÑOLA INSPIRED BY CARMEN

INGREDIENTS

1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/4 pounds Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1 onion, halved and thinly sliced thinly
Kosher salt and freshly ground pepper 
8 large organic eggs

INSTRUCTIONS

        Preheat the broiler. Heat 1/4 cup of the olive oil in a large cast-iron skillet. Add the potato and onion slices, season with salt and pepper and cook over moderate heat, stirring frequently, until the potatoes and onion are tender but not browned, about 15 minutes. Add a cover for faster cooking. When cooked, remove from heat.

        In a large bowl, lightly beat the eggs and season with salt and pepper.  

        Return the skillet to the heat. Add the egg mixture, spreading it out in an even layer to cover the potatoes. Cover and cook over low heat until the tortilla is set on the bottom and the edges, about 10 minutes.  Periodically, life the sides of the tortilla and let the runny egg fold under to cook.Transfer the skillet to the oven and broil 8 inches from the heat just until the top is set, about 1 minute longer. Set a large plate over the skillet and carefully invert the tortilla onto the plate. Let stand for 5 minutes. Cut into wedges and serve warm or at room temperature (can stand at room temp. for 3 hours).
Serve on top of sauteed spinach, kale and poblano peppers or serve just as it is and be sure to enjoy a glass of dry sherry!