Spanish Tortilla
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
45
Spice
47
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2.5 cups
Yukon Gold Potatoes (sliced)2 tsps
Kosher Salt1 cup
Olive Oil8
Eggs1 tsp
Cracked Black Pepper2 tbsps
Vegetable Oil1 cup
White Wine Vinegar2 tbsps
Brown Sugar1 tbsp
Ginger (minced)1 tbsp
Garlic (minced)1 tsp
Yellow Mustard Seed1 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
Curry Paste1 pinch
Saffron4 cups
Roma Tomatoes (chopped)1.5 cups
Tomato Juice (fresh or bottled)Directions:
1
Special equipment: 10-inch oven-proof skillet Preheat the oven to 350 degrees F
2
In a medium sized pot place potatoes and 1 tablespoon salt and cover with cold water
3
Boil for 1 minute, remove from the heat and let stand for 5 minutes before draining, this cooks the potatoes gently without breaking
4
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
5
Whisk together the eggs, fresh thyme, remaining 1 teaspoon salt, and pepper
6
Toss the egg mixture with the potatoes, onions, and chorizo
7
In a 10-inch oven proof skillet heat the vegetable oil over high heat until it just begins to smoke
8
Pour the egg mixture into the skillet and gently shake to evenly distribute the filling
9
Bake for 25 to 30 minutes or until the eggs have set
10
Invert the tortilla onto a plate and cut into thick wedges to serve
11
Serve with the Picante Tomato Sauce
12
Combine the white wine vinegar, brown sugar, and kosher salt in a stainless steel pot
13
Boil for 2 minutes and then remove from the heat
14
In a small bowl combine the ginger, garlic, yellow mustard seeds, pepper, ground cumin, cayenne, curry paste, and saffron
15
In a medium pot heat the olive oil just until it begins to smoke
16
Add the spices to the pot, carefully, as the oil may spit
17
Simmer for 2 minutes
18
Stir in the vinegar mixture, tomatoes, and tomato juice
19
Simmer for 20 minutes