Tortilla Espanola

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1. 1Step 1: Preheat your oven to 325 degrees F.
2. 2Step 2: In a sauté pan over medium high heat, add a touch of oil and add the bacon lardons.
3. 3Step 3: Cook to render the fat from the bacon, about five minutes.
4. 4Step 4: Lower the heat to medium and add sliced onion and garlic to the same pan, and sweat for four to five minutes.
5. 5Step 5: Once the onion and garlic are almost done cooking through, add the shrimp into the same pan.
6. 6Step 6: Stir gently to coat the shrimp as it picks up the fond from the pan, for about one minute.
7. 7Step 7: Add salt to taste.
8. 8Step 8: Remove from heat and transfer contents to a half sheet tray to cool.
9. 9Step 9: Bring a large pot of salted water to boil.
10. 10Step 10: Add sliced potatoes and blanch for five to six minutes, until they're mostly cooked but still toothsome.
11. 11Step 11: Strain the potatoes and place in a medium bowl.
12. 12Step 12: Add the bacon, onion and shrimp mixture to the bowl of potatoes.
13. 13Step 13: Add in blanched and chopped spinach. Gently fold the ingredients together.
14. 14Step 14: In a small bowl, beat eight Pete & Gerry's Organic Eggs.
15. 15Step 15: Once beaten, pour eggs over potato mixture and gently fold together.
16. 16Step 16: Place a pan on the stove over medium-low heat.
17. 17Step 17: Add one tbsp. of oil to coat the bottom.
18. 18Step 18: Pour your tortilla mixture into the pan and tap gently to settle.
19. 19Step 19: Cook until tortilla is just set, about four minutes.
20. 20Step 20: Run a rubber spatula around the outside of the tortilla to ensure that it won't stick.
21. 21Step 21: Place an identically sized pan over the top of the tortilla pan, align the handles and grip tightly.
22. 22Step 22: Quickly flip them over so the original pan is on top, and the tortilla mixture is set in the new pan.
23. 23Step 23: Remove the original pan and give the bottom pan a quick shimmy to ensure that it's seated properly.
24. 24Step 24: Cover the pan with foil and place in your preheated oven for 12 minutes.
25. 25Step 25: Remove, uncover and flip onto serving platter.
26. 26Step 26: Add chives, garlic, parsley, basil and lemon juice to a blender with a small amount of oil.
27. 27Step 27: Blend to puree.
28. 28Step 28: Once pureed, add 5 egg yolks. Blend again.
29. 29Step 29: To create the emulsification, open the top of the blender and while blending, slowly add oil.