Spanish Tortilla With Brava Sauce

Ingredients

• 1.5 lbs Yukon Gold potatoes, peeled and sliced thin
• 1 large Yellow onion, thinly sliced
• 6 units Large eggs
• 1 cup Extra virgin olive oil
• 1 cup Canned tomato sauce
• 1 tbsp Smoked paprika (pimentón)
• 2 units Garlic cloves, minced
• 1 tsp Hot sauce or cayenne pepper
• 1 tsp Sherry vinegar
• 1 to taste Salt and black pepper

Instructions

1. 1

   Heat olive oil in a non-stick skillet and cook potatoes and onions over medium-low heat until tender but not browned, about 15-20 minutes.

2. 2

   Drain the potatoes and onions in a colander, reserving 2 tablespoons of the oil; let the vegetables cool slightly.

3. 3

   In a large bowl, whisk the eggs with salt and pepper, then fold in the cooked potato and onion mixture.

4. 4

   Heat the reserved oil in the skillet, pour in the egg mixture, and cook on medium-low until the edges are set and the bottom is golden.

5. 5

   Place a large plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side.

6. 6

   While the tortilla finishes, sauté minced garlic in a small saucepan, add tomato sauce, smoked paprika, hot sauce, and vinegar; simmer for 5 minutes to create the Brava sauce.

7. 7

   Remove the tortilla from the heat and let it rest for 5 minutes before slicing.

8. 8

   Serve the tortilla warm or at room temperature, topped with a generous dollop of the spicy Brava sauce.