Tortilla de patatas (Spanish Omelette)

I like having the TV on in the background. More times than not, it's switched to the Food Network or Cooking Channel. An older episode of Giada at Home was on where she was making Spanish inspired dishes. This one, the Spanish Omelette caught my eye. In her recipe, she uses yukon gold potatoes, fresh thyme, and adds a romesco sauce. I switched it up a bit and added a can of fire roasted tomatoes, sweet potatoes, and chorizo. Oh, and a pinch of red chili flakes, because, I like it spicy. 

Tortilla de patatas (Spanish Omelette)

What you'll need:

• 1 medium onion, sliced
• 4-5 cloves of garlic, minced
• 1 TBSP olive oil
• 1/2 tsp red pepper flakes
• 1 tsp oregano
• 2 tsp smoked paprika
• 2-3 small to medium sized sweet potatoes, sliced to approximately 1/4" thick
• 1 (14oz) can, fire roasted diced tomatoes (no salt added, preferred)
• 1 lb chorizo
• 6 eggs, whisked
• salt and pepper, to taste

What to do:

1. Heat an oven safe pan over high heat. Once the pan feels warm (just hold your hand over it) turn the heat down to medium and add the olive oil. Saute the onions until they start to become translucent and are fragrant. Add the minced garlic. Stir.
2. Add the red pepper flakes, oregano, and paprika. Stir to coat the onions and garlic. Add the chorizo, breaking up any chunks. Let the chorizo cook for 2-3 minutes before adding the sweet potatoes and stir to combine. Next, add the canned tomatoes. Toss all the ingredients to coat. Turn the heat down to medium low, cover the pan with a lid and let the potatoes steam in the tomato mixture for 8-10 minutes. 
3. Preheat your oven to 375F. After the potatoes have been steamed, remove from heat and allow the mixture to cool for 10-15 minutes, with lid off. Whisk together 6 whole eggs, season with fresh cracked black pepper and a tiny pinch of salt. Toss the eggs and the cooled chorizo/tomato mixture until evenly coated. 
4. Bake for 30-35 minutes or until top does not wiggle like jello. Allow omelette to cool before serving.