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.
In a medium sized pot place potatoes and 1 tablespoon 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.
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.
Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper. Toss the egg mixture with the potatoes, onions, and chorizo.
In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke. Pour the egg mixture into the skillet and gently shake to evenly distribute the filling. Bake for 25 to 30 minutes or until the eggs have set. Invert the tortilla onto a plate and cut into thick wedges to serve. Serve with the Picante Tomato Sauce.
Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot. Boil for 2 minutes and then remove from the heat.
In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron. In a medium pot heat the olive oil just until it begins to smoke. Add the spices to the pot, carefully, as the oil may spit. Simmer for 2 minutes. Stir in the vinegar mixture, tomatoes, and tomato juice. Simmer for 20 minutes.
Yield: 3 cups
Preparation Time: 10 minutes
Cooking Time: 30 minutes
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