There are culinary triumphs and there are dishes that look just good enough to eat. On a leisurely Sunday afternoon, success was enjoyed on both counts.
The recipe was a simple one, right out of the local paper. The potato and chorizo tortilla would be easy to make and magically transport the diners out of the southeast Michigan winter freezer into a Barcelona tapas bar.
With the lubricating help of a Spanish Rioja, it did just that. Layers of Yukon gold potatoes, flavored by spicy chorizo sausage, onion and manchego cheese, baked together magnificently. The comforting warmth of oven and spice enveloped the house tighter than a wool blanket.
It's been said you first eat with your eyes. With this dish, I preferred running to the second step.