Potato Peel Tortilla with Garlic Aioli

• 1/2 cup plus 2 tablespoons extra-virgin olive oil
• 1 onion, thinly sliced
• 4 cups scrubbed potato peels, chopped into 2-inch pieces
• 6 garlic cloves, 3 finely chopped and 3 finely grated
• 4 scallions, chopped (1 cup)
• 1 dozen large eggs
• 1/2 teaspoons pimenton de la Vera, plus more for sprinkling
• Kosher salt
• Pepper
• 1/3 cup mayonnaise
• 1 tablespoon fresh lemon juice

1. Preheat the oven to 450.
2. In a large ovenproof nonstick skillet, heat 1/4 cup of the olive oil.
3. Add the onion, potato peels, chopped garlic and all but 1/4 cup of the scallions and cook over moderate heat, stirring occasionally, until golden and crispy in spots, about 10 minutes.
4. In a medium bowl, beat the eggs with the 1/2 teaspoon of pimenton and add to the skillet.
5. Season with salt and pepper and cook over moderately low heat, stirring frequently, until the eggs begin to set around the edges, 3 to 4 minutes.
6. Transfer the skillet to the oven and bake the tortilla for 6 to 8 minutes, until just set.
7. Meanwhile, in a small bowl, whisk the mayonnaise with the grated garlic, lemon juice and the remaining 6 tablespoons of olive oil; season with salt and pepper.
8. Invert the tortilla onto a large plate.
9. Garnish with the reserved 1/4 cup of scallions and a sprinkling of pimenton and serve with the garlic aioli.

extravirgin olive oil, onion, peels, garlic, scallions, eggs, kosher salt, pepper, mayonnaise, lemon juice

Taken from www.foodandwine.com/recipes/potato-peel-tortilla-garlic-aioli (may not work)