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BITES - Chorizo and Potato Spanish Tortilla Bites
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|Chorizo and Potato Spanish Tortilla Bites Gourmet | December 2006 (3.5 Stars) Yield: Makes 64 hors d'oeuvres|
|2 tablespoons||extra-virgin olive oil|
|2 medium||onions, chopped,, (1 1/2 cups)|
|4||garlic cloves, finely chopped|
|1 1/4 teaspoons||salt|
|1/2 teaspoon||black pepper|
|6 oz||Spanish chorizo, (cured spiced pork sausage), cut into 1/4-inch dice|
|1 1/2 lb||yellow-fleshed potatoes such as Yukon Gold, (about 4 medium), peeled and cut into 1/4-inch dice|
|3/4 cup||sour cream|
|5 oz||Manchego or white Cheddar, coarsely grated (2 cups)|
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.
Finely chop white and green parts of scallions and reserve separately.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.
Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.
Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.
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