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1
In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water.
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2
Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking.
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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.
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4
Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper.
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5
Toss the egg mixture with the potatoes, onions, and chorizo.
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6
In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke.
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7
Pour the egg mixture into the skillet and gently shake to evenly distribute the filling.
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8
Bake for 25 to 30 minutes or until the eggs have set.
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9
Invert the tortilla onto a plate and cut into thick wedges to serve.
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10
Serve with the Picante Tomato Sauce.
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11
Picante Tomato Sauce:
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12
1/4 cup white wine vinegar
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13
2 tablespoons brown sugar
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14
2 teaspoons kosher salt
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15
1 tablespoon minced ginger
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16
1 tablespoon minced garlic
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17
1 teaspoon yellow mustard seeds
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18
1 teaspoon freshly ground black pepper
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19
1 teaspoon ground cumin
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20
1 teaspoon cayenne pepper
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21
1/2 teaspoon curry paste
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22
Pinch saffron
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23
1/4 cup olive oil
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24
4 cups chopped Roma tomatoes
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25
1 1/2 cups tomato juice, fresh or bottled
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26
Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot.
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27
Boil for 2 minutes and then remove from the heat.
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28
In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron.
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29
In a medium pot heat the olive oil just until it begins to smoke.
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30
Add the spices to the pot, carefully, as the oil may spit.
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31
Simmer for 2 minutes.
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32
Stir in the vinegar mixture, tomatoes, and tomato juice.
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33
Simmer for 20 minutes.
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34
Preparation Time: 10 minutes
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35
Cooking Time: 30 minutes
