Name: Chorizo and Potato Spanish Tortilla Bites
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 64 hors d'oeuvres
Ingredients: 1 bunch scallions; 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; 9 large eggs; 3/4 cup sour cream; 5 oz Manchego or white Cheddar, coarsely grated (2 cups)

Rest assured that your guests won't leave your party feeling hungry — these omeletlike hors d'oeuvres, not to be confused with Mexican flour tortillas, are as hearty as they are delicious.

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.

Recipe notes

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