Potatoes with Peppers and Chorizo

Ingredients

• 0.8 cup wine dry white
• 2  jalapeno fresh
• 0.5 cup olive oil extra virgin extra-virgin
• 1 large onion halved lengthwise cut lengthwise into 1/4-inch-wide strips
• 1 lb pasilla peppers green italian cut lengthwise into 1/4-inch-wide strips
• 2 lb potato boiling peeled
• 0.5 teaspoon salt 
• 0.5 cup chorizo spanish finely chopped (cured spiced pork sausage; 2 oz; casings discarded if desired)

Equipment

• bowl
• frying pan
• ziploc bags
• slotted spoon

Directions

1. Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
2. Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes.
3. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
4. Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes.
5. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well.
6. Serve warm or at room temperature.
7. Onion and peppers can be cut into strips and chorizo can be chopped 1 day ahead and chilled separately in sealed plastic bags.