Spanish Tortilla


Photo: flickr user Cayetano
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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.

Tools

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Tags:

Spanish
Spain
Mediterranean
European

Yield:

4.0 servings

Added:

Saturday, February 13, 2010 - 7:09pm

Creator:

Anonymous

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