8 Great Hor D'oeurve recipes: Red Potato Tortilla with Rosemary and Parmesan Cheese

This comforting Spanish peasant dish, seasoned here with rosemary and Parmesan cheese, is also delicious for lunch or dinner accompanied by a green salad.

| December/January 1999

 Makes 16 wedges or 32 squares 

These hors d’oeuvres may be made up to three hours ahead of time and held at room temperature until ready to serve.

• 1/2 cup olive oil
• 2 pounds unpeeled red-skinned waxy potatoes, sliced 1/8 inch thick
• 8 large eggs
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped fresh rosemary, or 2 teaspoons dried
• 2 tablespoons finely chopped fresh chives
• 1 cup very coarsely grated Parmigiano Reggiano cheese (use the large holes on a hand-held grater)

1. Heat 1/4 cup oil in each of two 10-inch ovenproof skillets over medium heat.

2. Add the potatoes, toss to coat with oil, and cook, stirring frequently, for 10 minutes or until tender. Remove the skillets from the heat and let stand for 5 minutes. (To make tortilla squares, transfer the potatoes and oil to two 8-inch baking dishes at this point.)

3. Preheat the oven to 375°F.

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