Spanish Tortilla | Idaho Potato Commission

Ingredients

• 1 tablespoon blended olive oil
• 3 80 ct bakers Idaho® potatoes peeled and slice ¼ inch thick
• 2 eggs scrambled, season with salt and pepper
• 1/4 pound aged chorizo, slice 1/8th inch thick
• 10 basil leaves, chiffonade*
• *To slice an herb or leaf vegetable into thin ribbons. This is easy to accomplish by stacking then rolling the leaves and slicing.
• <strong>Catalan Tomato Sauce</strong>
• 4 plum tomatoes, cored, seeds removed, diced
• 1 tiny pinch of saffron
• 1 clove garlic minced
• 1 teaspoon fresh oregano, minced
• 1 tablespoons fresh Italian parsley, minced
• 1/4 cup pine nuts, toasted
• 2 dried black mission figs, stem removed, diced
• 1/4 cup golden California Raisins, soaked in sherry for 20 minutes
• 2 shallots, minced
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• To taste kosher salt and fresh cracked black pepper