Easy Baked Tortilla Espanola with Zucchini and Smoked Paprika Aioli

Preheat oven to 375ºF.

Thinly slice potato and zucchini 1/8-inch thick. This works best on a mandoline but you can also do it by hand.

Line a 9 x 13 baking dish with parchment paper. Toss potatoes with 2 tablespoons olive oil and season with 1/2 teaspoon salt. Make sure each slice is coated in oil and arrange in an even layer. Bake until fork-tender, about 25 minutes, tossing once halfway through. Set aside to cool.

Meanwhile, heat 1 tablespoon olive oil in a large skillet. Add zucchini and shallots; cook over medium-high heat, flipping occasionally, until veggies are soft and lightly browned, 5–7 minutes. Season with 1/2 teaspoon salt and set aside with the potatoes to cool.

While veggies cool, in a large mixing bowl, whisk eggs, milk and 1/2 teaspoon salt until eggs are light yellow and very well-combined. Stir in cooled potatoes, zucchini and shallot.

Remove parchment from the baking pan and brush generously with olive oil. Pour egg mixture into the pan, spreading so that the potatoes are in an even layer. Bake for 25 minutes until puffed and lightly browned.

Meanwhile, make the aioli. Combine mayo, garlic, parsley, lemon zest, lemon juice and paprika in a small mixing bowl and whisk until smooth. Taste for seasoning and add salt as necessary,

Allow the tortilla to cool in the pan until set (the sides will pull away from the pan). Run a knife or spatula along the edges to loosen. Either invert the tortilla onto a cutting board, or if it isn’t loose enough along the bottom, cut it into four pieces in the pan and using a flat spatula, remove the slices to a cutting board.

Cut the tortilla into 1 1/2-inch bite-sized squares. Serve alongside the aioli and garnish with parsley.