Tortilla Española with Manchego and Smoky Herb Cheese Aioli

Makes about 24 appetizers

Ingredients

For the tortilla:

¼ cup unsalted butter

2 large russet potatoes, scrubbed
12 large eggs
½ cup heavy cream
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 large yellow onion, diced
½ package of Président® Don Bernardo® Manchego cheese, rind removed and diced
4oz cured Spanish chorizo, diced
¼ cup minced parsley or cilantro, for garnish

For the aioli:

1 (5.2oz) Président® Garlic & Herbs Gourmet Cheese, softened

1/3 cup mayonnaise
1 ½ teaspoons sweet smoked Spanish paprika

Directions

Preheat oven to 350 degrees. Generously grease a deep 10” or 12” ovenproof nonstick skillet or round
baking dish with butter. Set aside.

Fill a large pot with 3 quarts cold water and season with kosher salt.
Slice the unpeeled potatoes into ¼” thick round slices and drop into cold water.
Place the pot over high heat and bring to a boil until all potatoes are fork tender, about 10 minutes.
Drain and set aside.

In a large mixing bowl, whip the eggs, cream, salt, and pepper for two minutes, then stir in the diced onions,
Manchego cheese, diced chorizo, and cooked potatoes.
Pour the egg mixture into the prepared skillet, and bake for 20-25 minutes, or until cooked through and
slightly puffed on sides.

Remove from oven and let cool 5 minutes until the omelet pulls away from the sides of the skillet.
Flip out onto to a cutting board and let cool completely before cutting into 1 ½” cubes.

To make the aioli: whisk together the softened gourmet cheese, mayonnaise, and smoked paprika.
Chill until serving.

Garnish tortilla bites with minced parsley or cilantro, and serve with the aioli for dipping.
 Herbed Lemon Cheese
1 quart whole or 2% milk
¼ cup freshly squeezed lemon juice
¾ teaspoon minced fresh chives
½ teaspoon minced Italian parsley
¼ teaspoon minced fresh thyme
1 clove garlic, grated
Kosher salt
Freshly ground black pepper

Gently heat the milk to 180ºF.

Add the lemon juice and stir slowly until the milk separates into curds and whey.
Ladle into a cheesecloth-lined fine mesh sieve set over a large bowl.
Gather the corners of the cheesecloth together over the curds and tie with butcher's twine.
Let the curds drain in the refrigerator for 4 to 24 hours, or until the desired consistency.

Transfer the cheese to a medium bowl, stir in the chives, parsley, thyme, and garlic and season to taste with
salt and pepper.
Form the cheese into a wheel and wrap in plastic wrap.
Refrigerate overnight before serving.

Makes just over 6 ounces.

This cheese has a mild, milky flavor and a spreadable consistency.

You will need about 2 lemons for this recipe.
Finely woven cheesecloth is preferable—if you have the loosely woven kind, use several layers of it.
Vary the cheese by using other tender herbs such as basil, mint, or chervil.
Alternatively, make a sweet cheese by stirring in a few drops of honey and some finely grated lemon zest.
Keeps for a couple of days tightly sealed in the refrigerator.
Keep the whey for baking and braising.