Inspired by a huge bunch of flowering chives and fresh eggs that I'd bought at the Greenmarket, I set out to make tortilla, the Spanish egg-and-potato cake, with a chive and garlic aioli. My twins at my side, eager to make a mess, I got to work. It's all about low and slow -- let the tortilla crisp slowly like you would duck skin. <br /> <br />And don't forget the aioli, which is a bit of a cheat. My kids whisked it into Hellmann's mayonnaise until they declared it adequately "spicy." You can make your own mayonnaise if you want, and we will applaud you.

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