Clean Out The Fridge Tapas

IMG_0586Here we are at the year’s end with a bottle of Champagne in the fridge, lots of holiday leftovers and nothing special for dinner. Determined not to grocery shop today, I set out 2 ounces smoked salmon, half an artisan sausage, 3 slices of grilled steak, 4 meaty mushrooms, a scoop of Greek beans, 2 slices peppered bacon, an avocado, broccoli, Boston lettuce, a tiny cucumber, a ripe Comice pear, a sliver of Brie and a lump of Roquefort.

My challenge this afternoon is to create an elegant tray of tapas from leftovers. We’ll nibble the bits and savor the bubbly. For a little midwinter sustenance, I’ll make a small potato tortilla to center our array and top it with sliced sausage. The rest of my plan: julienne the salmon and combine with sliced cucumber, yogurt and a bit of red onion; mix the Greek beans with celery leaves; dice the steak and dress with mashed roasted garlic, olive oil and drops of balsamic vinegar; sauté the sliced mushrooms with rosemary and pine nuts; crisp the bacon and break over avocado with pomegranate seeds on corn chips; blanch the broccoli and dress with soy sauce and sesame oil; make a green salad with tarragon vinaigrette; save the pear and cheese for dessert with fresh toast.

Spanish Tortilla

6-8 tablespoons olive oil
2 lbs. Yukon potatoes, peeled and sliced
½ large onion, chopped
4 cloves garlic, chopped
½ Serrano chili, chopped (optional)
Roasted, peeled Poblano or red pepper (optional)
4 eggs (extra large)

Heat oil in large, heavy frying pan. Add potatoes, onion, garlic, chili, salt and cook, partially covered, turning from time to time. Try not to allow browning, and cook gently until potatoes are fully tender. Dump cooked potatoes into sieve or colander set over plate. Wipe out frying pan with paper towel and return to stove with heat on.

Beat eggs in wide bowl; add salt. Pour film of oil drained from potatoes back into frying pan. Add potatoes and optional sliced peppers to beaten eggs, and quickly pour mixture into hot pan. Reduce heat and cook shaking from time to time until almost set. Flip pancake out onto oiled plate, film pan with bit more oil and slide cake back in pan to cook other side. When set and browned, turn out with best side up. Cool to room temperature. Cut into squares or wedges. Do not refrigerate before serving. Tortilla will stay fresh several hours, but chilling changes flavor.

Mary Jo’s cookbook is available at


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One Response to “Clean Out The Fridge Tapas”

  1. jodie Says:

    Just saw this one now….love it!

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