Spanish Tortilla
By: Anonymous
Published: Saturday, February 13, 2010 - 7:09pm

Ingredients




2 cups Yukon Gold potatoes, sliced (625 mL)
1 tablespoon kosher salt, plus 1 teaspoon (15 mL plus 5 mL)
1 tablespoon olive oil (15 mL)
1 cup red onion, sliced ?-inch (3 mm) thick
1 cup chopped chorizo sausage (250 mL)
8 eggs
1 teaspoon chopped fresh thyme (5 mL)
teaspoon cracked black pepper (2 mL)
2 tablespoons vegetable oil (30 mL)
Picante Tomato Sauce, recipe follows
Picante Tomato Sauce
cup white wine vinegar (60 mL)
2 tablespoons brown sugar (30 mL)
2 teaspoons kosher salt (10 mL)
1 tablespoon minced ginger (15 mL)
1 tablespoon minced garlic (15 mL)
1 teaspoon yellow mustard seeds (5 mL)
1 teaspoon freshly ground black pepper (5 mL)
1 teaspoon ground cumin (5 mL)
1 teaspoon cayenne pepper (5 mL)
teaspoon curry paste (2 mL)
1 pch saffron
cup olive oil (60 mL)
4 cups chopped Roma tomatoes (1 L)
cup tomato juice, fresh or bottled (375 mL)

Preparation

1 Preheat the oven to 350 degrees F (180 degrees C). 2 In a pot place potatoes and 1 tablespoon (15 mL) salt and cover with cold water Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining; this cooks the potatoes gently without breaking. 3 In a large skillet, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty coloured. 4 Whisk together the eggs, fresh thyme, remaining salt and pepper. 5 Toss the egg mixture with the potatoes, onions and chorizo. 6 In the skillet heat the vegetable oil over high heat until it just begins to smoke. 7 Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. 8 Bake for 25 to 30 minutes or until the eggs have set. 9 Invert the tortilla onto a plate and cut into thick wedges to serve. 10 Serve with the Picante Tomato Sauce. 11 Picante Tomato Sauce:Combine the white wine vinegar, brown sugar and kosher salt in a stainless steel pot. 12 Boil for 2 minutes and then remove from the heat. 13 In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste and saffron. 14 In a pot heat the olive oil just until it begins to smoke. 15 Add the spices carefully to the pot, as the oil may spit. 16 Simmer for 2 minutes. 17 Stir in the vinegar mixture, tomatoes and tomato juice. 18 Simmer for 20 minutes.