• 2 cups Yukon gold potatoes, sliced
• 1 Tbsp salt plus 1 teaspoon
• 1 Tbsp olive oil
• 1 cup red onion, sliced ¼” thick
• 1 cup chopped Elmira Poultry turkey sausage
• 8 eggs
• 1 tsp chopped fresh thyme
• ½ tsp cracked black pepper
• 2 Tbsp vegetable oil

Picante Tomato Sauce:

• ¼ cup white wine vinegar
• 2 Tbsp brown sugar
• 2 tsp salt
• 1 Tbsp minced ginger
• 1 Tbsp minced garlic
• 1 tsp yell0ow mustard seeds
• 1 tsp freshly ground black pepper
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• ½ tsp curry paste
• Pinch of saffron
• ¼ cup olive oil
• 4 cups chopped Roma tomatoes
• 1 ½ cups tomato juice, fresh or bottled

In a large skillet, heat olive oil and sauté the red onions and turkey sausage until the onions are tender and lightly coated.

Whisk together the eggs, fresh thyme, remaining salt and pepper. Toss the egg mixture with the potatoes, onions and sausage.

In the 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 25-30 minutes or until the eggs have set.

Invert the tortilla onto a plate and cut into thick wedges to serve with the Picante Tomato Sauce.

Picante Tomato Sauce:

Combine the vinegar, brown sugar and salt in a pot. Boil for 2 minutes then remove from heat.

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

In a pot heat the olive oil just until it begins to smoke. Add the spices carefully to the pot, as the oil may spit. Simmer for 2 minutes.

Stir in the vinegar mixture, tomatoes and tomato juice Simmer for 20 minutes.

The Cookworks