Potato & Egg Tortilla with Tomato Sofrito & Spanish Aioli

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan-bake).
2. Prep & cook potatoes. Prep potatoes and toss with Spanish spices and oil on a lined oven tray. Season with salt and pepper and roast for 15-20 minutes, until just tender.
3. Meanwhile, prep & start tortilla. Prep fennel and brown onion. When potatoes have 10 minutes cook time remaining, heat oil in a large oven-proof frypan on medium-high heat. Cook fennel and onion with salt for 6-8 minutes, stirring, until starting to caramelise. Add cooked potatoes to pan and gently mix.
4. Finish tortilla. In a medium bowl, whisk eggs together with salt. Pour whisked egg over potatoes in pan, and shake pan to distribute egg. Reduce heat to low and cook tortilla for about 12 minutes, until just set. Switch oven to high grill. Transfer tortilla to oven and grill for 5 minutes, until egg is completely set and top is golden.
5. Meanwhile, prep & make sofrito. Prep red onion. Heat oil in a medium pot on medium heat. Cook onion for 3-4 minutes, until softened. Add canned tomatoes and a pinch of salt and cook a further 5 minutes, until reduced slightly. Stir through spinach to wilt. Season to taste with salt and pepper.
6. To finish. Prep olives and slice tortilla into wedges.
7. Serve. Tortilla topped with sofrito, olives, almonds and Spanish aioli.