BAR FOOD

SPANISH POTATO AND SAUSAGE TORTILLA

Makes 1 (10-inch diameter) tortilla

Many traditional Spanish tapas are great snacks to serve with Bloody Marys, and I’m especially fond of this thick omelet enlivened with spicy sausage because it’s so good at room temperature, or even chilled, as well as hot. For a small group you can serve it in wedges, or spear cubes of it with toothpicks for a large crowd.

⅓ pound raw ground chorizo sausage

2 tablespoons olive oil

1 large onion, diced

2 garlic cloves, minced

8 ounces red potatoes, cut into ½-inch dice

8 large eggs

2 tablespoons whole milk

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper

Preheat the oven to 425ºF.

Heat a 10-inch ovenproof skillet over medium-high heat. Add the sausage, and cook, stirring frequently, for 3 to 5 minutes, or until the sausage browns. Remove the sausage from the skillet with a slotted spoon, and set aside.

Discard the fat from the skillet, and heat the oil over medium-high heat. Add the onion and garlic, and cook, stirring frequently, for 3 minutes, or until the onion is translucent. Add the potatoes, cover the pan, and cook, stirring occasionally, for 10 to 12 minutes, or until the potatoes are tender.

While the potatoes cook, combine the eggs, milk, and parsley in a mixing bowl. Season with salt and pepper to taste, and whisk well. Reduce the heat to medium, return the sausage to the pan, and add the egg mixture. Cook for 4 minutes, or until the bottom of the omelet is lightly brown. Transfer the skillet to the oven, and bake for 10 to 15 minutes, or until the top is browned.

Run a spatula around the sides of the skillet and under the bottom of the omelet to release it. Slide the omelet gently onto a serving platter, and cut it into wedges or cubes. Serve hot, at room temperature, or chilled.

Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered.