Picnic-perfect tapas

Simple small bites make for leisurely group dining Herby garlic carrots

Spain’s most iconic tapas dishes, tortilla espanola, a rich potato omelet, a decade ago when seated at the counter at Cal Pep, a favorite tapas bar in Barcelona. This spring, we happily stood in a queue for the small restaurant to refresh our memories.

First, we studied Cal Pep’s method for another Spanish classic, pan con tomate (tomato bread): Split and toast a crusty bread roll, smear with oil and cut garlic, then smoosh a red ripe tomato over the cut surface of the bread. Add drops of fruity Spanish olive oil and a dramatic sprinkle of coarse salt. OMG good.

We ate the delicious bread slowly while watching the cooks assemble the sliced Spanish chorizo and oilcooked potatoes for our omelet. Beaten eggs get ladled into the skillet over the sausage and potatoes. The omelet gets flipped to cook both sides to golden perfection with a nearly creamy center. Finally, the omelet is slid onto a plate and smeared with garlicky mayonnaise. New memories form with each bite.

At home, I make a version within reach of most by using fully cooked chicken chorizo and Yukon gold potatoes. The tricky part is flipping the semi-cooked omelet. Use care and work in a small nonstick skillet to minimize trouble. Serve the omelet warm or at room temperature. I also like it cold topped with dressed lettuces and sliced tomato.

Super-fresh farmers market carrots, beets, mushrooms and radishes transform from humble beginnings into gorgeous tapas offerings when lightly marinated in a sherryand-smoked-paprika vinaigrette. The vegetables can be made a day or so in advance. Let them come to room temperature for the fullest flavor.

To pack your tapas picnic, put everything into shallow containers with tight lids. Line two trays with parchment paper, and arrange assorted cheeses on one tray and thinly sliced hams and salamis on the other. Wrap them tightly in plastic wrap for transporting. Refrigerate everything, and then pack in coolers with ice packs.

For this summer’s sangria, I marinate berries and oranges in Spanish rosé. To make a sparkling cocktail, I top off the wine with apple- or berryflavored kombucha which adds a light sparkle and cuts the sweetness. Use club soda for bolder bubbles.

I also tote a bottle of Spanish olive oil and a shallow rimmed bowl to pour it into, along with a basket to hold crackers and sliced French baguette. Bring plenty of small plates, wooden picks and forks for eating. Add a cooler of chilled beer, ice cubes and tall glasses for the sangria. Then enjoy a night of nibbling and good conversation under the stars with friends. Prep: 15 minutes 5 minutes 30 minutes Makes: 8 servings as part of a tapas menu pound (about 10) skinny carrots with leafy tops cup smoky sherry vinaigrette, see recipe Salt teaspoon minced fresh tarragon, optional Trim off and reserve carrot tops as a garnish. Lightly peel the carrots; slice crosswise into ¼-inch thick slices. Heat a saucepan of salted water to the boil. Add carrots; cook uncovered until crisp-tender, about 5 minutes. Drain. Put warm carrots into a small bowl; add vinaigrette and toss to mix well. Add salt to taste. Stir in tarragon if using. Let stand at room temperature 30 minutes or so. Serve garnished with finely chopped carrot greens. Or, refrigerate up to 2 days; serve at room temperature.

61 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 2 g sugar, 0 g protein, 84 mg sodium, 1 g fiber Pour into a jar with a tight-fitting lid ½ cup extra-virgin olive oil, 3 to 4 tablespoons sherry vinegar, 2 small cloves garlic, crushed, ½ teaspoon salt, ¼ teaspoon ground cumin, ¼ teaspoon smoked paprika and ¼ teaspoon minced fresh thyme leaves (or teaspoon dried thyme). Shake well. Refrigerate covered up to 1 week. Use at room temperature.

¾ cup

ABEL URIBE/CHICAGO TRIBUNE; SHANNON KINSELLA/FOOD STYLING A Spanish tortilla with potatoes and chorizo can be made ahead of a picnic and served warm or cold with dressed greens.