Spanish Tortilla

• 2 1/2 cups sliced Yukon gold potatoes
• 1 tablespoon kosher salt, plus 1 teaspoon
• 1 tablespoon olive oil
• 1 cup red onion, sliced 1/8-inch
• 1 cup chopped chorizo sausage
• 8 eggs
• 1 teaspoon chopped fresh thyme leaves
• 1/2 teaspoon cracked black pepper
• 2 tablespoons vegetable oil
• Picante Tomato Sauce, recipe follows
• Special equipment: 10-inch oven-proof skillet
• Preheat the oven to 350 degrees F.

1. In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water.
2. 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 over medium heat, heat the olive oil and saute the red onions and chorizo sausage until the onions are tender and lighty colored.
4. Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper.
5. Toss the egg mixture with the potatoes, onions, and chorizo.
6. In a 10-inch oven proof 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:
12. 1/4 cup white wine vinegar
13. 2 tablespoons brown sugar
14. 2 teaspoons kosher salt
15. 1 tablespoon minced ginger
16. 1 tablespoon minced garlic
17. 1 teaspoon yellow mustard seeds
18. 1 teaspoon freshly ground black pepper
19. 1 teaspoon ground cumin
20. 1 teaspoon cayenne pepper
21. 1/2 teaspoon curry paste
22. Pinch saffron
23. 1/4 cup olive oil
24. 4 cups chopped Roma tomatoes
25. 1 1/2 cups tomato juice, fresh or bottled
26. Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot.
27. Boil for 2 minutes and then remove from the heat.
28. In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron.
29. In a medium pot heat the olive oil just until it begins to smoke.
30. Add the spices to the pot, carefully, as the oil may spit.
31. Simmer for 2 minutes.
32. Stir in the vinegar mixture, tomatoes, and tomato juice.
33. Simmer for 20 minutes.
34. Yield: 3 cups
35. Preparation Time: 10 minutes
36. Cooking Time: 30 minutes

gold potatoes, kosher salt, olive oil, red onion, chorizo sausage, eggs, thyme, cracked black pepper, vegetable oil, tomato sauce, skillet, f

Taken from www.foodnetwork.com/recipes/spanish-tortilla-recipe.html (may not work)