Spanish Tortilla

Make something good.

1. 01

   Preheat the oven to 350 degrees F (180 degrees C).

2. 02

   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. 03

   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. 04

   Whisk together the eggs, fresh thyme, remaining salt and pepper.

5. 05

   Toss the egg mixture with the potatoes, onions and chorizo.

6. 06

   In the skillet heat the vegetable oil over high heat until it just begins to smoke.

7. 07

   Pour the egg mixture into the skillet and gently shake to evenly distribute the filling.

8. 08

   Bake for 25 to 30 minutes or until the eggs have set.

9. 09

   Invert the tortilla onto a plate and cut into thick wedges to serve.

10. 10

    Serve with the Picante Tomato Sauce.

11. 11

    Picante Tomato Sauce:Combine the white wine vinegar, brown sugar and kosher salt in a stainless steel pot.

12. 12

    Boil for 2 minutes and then remove from the heat.

13. 13

    In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste and saffron.

14. 14

    In a pot heat the olive oil just until it begins to smoke.

15. 15

    Add the spices carefully to the pot, as the oil may spit.

16. 16

    Simmer for 2 minutes.

17. 17

    Stir in the vinegar mixture, tomatoes and tomato juice.

18. 18

    Simmer for 20 minutes.