potato chorizo bites

makes 2 dozen pieces

I adore tapas, and this recipe hits all of my favorite tapas flavors: smoky chorizo sausage, sweet roasted peppers, and piquant capers.

olive oil
2 large potatoes, scrubbed
1 lb chorizo sausage (not dried)
1 jar roasted red peppers, diced
1 can diced tomatoes
5 cloves garlic, minced
1/4 cup capers
1/4 cup white wine
1 tbsp red pepper flakes
salt to taste

Pre-heat oven to 400 degrees. Heat olive oil over medium heat. Slice chorizo sausages down the center and remove sausage from casing. Add to pan and break up with the back of a spoon. Add peppers, tomatoes, garlic, wine, and red pepper flakes and cook over low heat, stirring occasionally, approximately 30 minutes.

Thinly slice potatoes into rounds and toss with olive oil. Place potatoes in a single layer on 2 cookie sheets and sprinkle with salt and pepper. Bake potatoes approximately 20 minutes or until browned. Remove from the oven and allow to cool. Mash chorizo mixer with a potato masher or wooden spoon until all ingredients are about the same size. Add capers and stir to combine. Remove from the heat and allow to cool.

Place potato rounds on serving platter and top each round with 1 tbsp chorizo mixture. Serve warm.