Tapas are small plates of Spanish appetizers usually eaten in between meals to go with wine. The most common tapas are potato tortilla (omelet), fried chorizos, mushrooms in garlic sauce, cured olives, and prawns also in garlic sauce.
I borrowed this tapa combination of Spanish chorizos on a bed of mashed potatoes from the Food section of The Washington Post. The tiny chorizos were grilled and served on a very silky soft mashed potatoes. I made butifarra, another type of Spanish sausage which is very mild compared to chorizo, twisting them every one inch and cooked them on a skillet instead of the grill. I separated them after they were cooked. For the mashed potatoes, I boiled yukon gold with salt and a whole garlic clove. I used the cooking water to make a very soft fluffy mashed potatoes and added about 3 tablespoons of extra virgin olive oil in place of butter. This is a very delicious appetizer or dinner.
My recipe for Spanish chorizo is here. Twist every one inch to make into tiny chorizos. Or slice store-bought chorizos into ¾ inch pieces after cooking.
Next time I'll attempt to make José Andrés' deep fried chorizos wrapped in paper thin slices of potatoes. This one sounds really good.