THE MENU FOR 6
✢ Spanish omelette with saffron aioli
✢ Seafood and chorizo paella
✢ Fennel, orange and almond salad
✢ Basque-style ‘burnt’ cheesecake with honey roasted figs
Spanish omelette with saffron aioli
Make this ahead, then warm it to serve with other tasty nibbles.
Serves 6 • Prep 20 mins • Cook 40 mins
30ml olive oil
500g waxy potatoes, unpeeled, sliced
1 onion, finely sliced
1 sprig rosemary
1 garlic clove, bashed
6 large free-range eggs
2tbsp whole milk
Shaved Manchego, flaked sea salt and chopped parsley, to serve
For the aioli:
1 medium free-range egg yolk1 garlic clove, crushedSmall pinch saffron threads1tsp white wine vinegar75ml olive oil50ml vegetable oilJuice ½ lemon, plus wedges
