Chorizo and Potato Spanish Tortilla Bites

These Tortilla Espanola bites are really rich in flavor and went over well at last night’s fundraiser. Exercise a little patience (unlike myself) and let the Tortilla cool before beginning to cut or you will end up with a mound of (delicious) goop. Recipe from Epicurious.

Ingredients:

1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped (or crushed garlic)
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
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Preparation:

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.

Cooks’ note: 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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Peppered Tuna Skewers with Wasabi Mayonnaise

These make a nice hors d’oeuvres or BBQ accompaniment. They are pretty quick to prepare and very low stress. Adapted from Bon Appetit.

Makes 28 skewers

2 tablespoons wasabi powder
1 1/2 tablespoons water
1/2 cup mayonnaise
1 pound fresh tuna steaks, cut into 3/4 inch cubes
2 1/2 tablespoons soy sauce
28 large slices pickled ginger (optional)
28 8-inch wooden skewers
1 bunch watercress
1 teaspoon freshly ground black pepper
1 tablespoon vegetable oil

Mix 2 tablespoons wasabi powder and 1 1/2 tablespoons water in a small bowl to blend. Whisk in 1/2 cup mayonnaise. Cover wasabi mayonnaise and refrigerate at least 30 minutes. (can be made in advance)

Combine tuna and soy sauce in a medium bowl; toss to coat. Marinade tuna 30 minutes at room temperature, stirring occasionally.

Meanwhile, thread 1 ginger slice onto each skewer 2 inches from tip.

Line platter with watercress. Place bowl of wasabi mayonnaise on platter. Drain tuna; pat dry. Return to medium bowl. Sprinkle with pepper; toss to coat. Heat oil in a large skillet over medium-high heat. Add tuna and sear until browned on all sides but still pink inside, about 2 minutes total. Can also be left completely raw if you prefer. Thread 1 tuna cube onto each prepared skewer next to ginger. Arrange skewers on a platter and serve.

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