Chef Jon-Paul shares recipes for traditional Spanish tapas

Take a look around, and you'll see tapas popping up at restaurants all over the place. 

This weekend try your hand at your own tapas creations with these recipes from Chef Jon-Paul Hutchins, Le Cordon Bleu College of Culinary Arts .

Tortilla Espanola with Chorizo
Serves 6
10 large eggs
¾ cup sour cream
1 ¾ cups chopped Spanish onion
3 cloves garlic chopped
8 ounces Chorizo, bulk
1 ¾ cups peeled diced potato, Russet, Yukon, etc.
2 cups grated Machengo or Cheddar Cheese
½ cup chopped scallions

Preheat oven to 400 degrees.
In a large skillet, preferably cast iron, Saute onions for 1 minute, add garlic, season with salt and pepper, and continue to cook until just golden. Add the sausage and brown, add potatoes and cover to cook over medium heat (to speed up the process cooked diced potatoes can be substituted). When potatoes are tender, remove and set aside to cool.
Combine the remaining ingredients, season with salt and pepper, mix in potato mixture, add back to pan, cook gently until bubbles begin to come to the surface. Place in oven and cook until a skewer inserted comes out clean.
Set aside to cool and set up.
Cut into 6 wedges and enjoy with a salad and glass of dry sherry

Spinach Salad with Sweet Garlic Dressing

Serves 4

1 12oz. Bag of fresh spinach cleaned and stemmed
2 cups frisee
Roasted red and yellow peppers
Thinly sliced red onion
Proscutto cut into thin matchsticks
Pine nuts

Toss with dressing and serve mounded on a plate

Sweet garlic Dressing
½ cup corn oil
½ cup cider vinegar
½ cup sugar
3 cloves garlic
¼ large red onion diced
Salt and pepper

Blend all ingredients until completely smooth