Tortilla tapas
- Preparation and cooking time
- Total time
- Ready in 1 hr-1 hr 10 mins
- More effort
- Makes 16
Skip to ingredients
Showing items 1 to 3 of 6
- 3 tbsp olive oil
- 1large onionthinly sliced
- 3medium-size potatoespeeled and thinly sliced
- 2 garlic clovescrushed
- 2large red peppersquartered, seeded and thinly sliced
- 6large eggslightly beaten
- ½ tsp dried crushed chilli flakes
- handful flatleaf parsleychopped
Nutrition: nutrition per square
- kcal76
- fat4g
- saturates1g
- carbs6g
- sugars2g
- fibre1g
- protein3g
- salt0.1glow
Method
step 1
Preheat oven to fan 180C/ conventional 200C/gas 6. Heat 2 tbsp of olive oil in a pan. Tip in onion and potatoes and fry gently for 20 minutes until the potatoes are tender, turning frequently, adding garlic and peppers for the last 5 minutes. Tip into a large bowl, season and cool for 5 minutes.
step 2
Stir in the eggs, chilli flakes and parsley. Leave to sit for 5 minutes, then put a nonstick 20cm square tin in the oven to heat up. After 5 minutes, remove tin and brush with oil. pour in the egg mixture and return to oven.
step 3
Cook for 15-20 minutes. (Check it’s ready by pressing the top lightly. If it is still runny, return to the oven for a couple of minutes.) Once cooked, remove and leave to cool for 5 minutes, then turn out on to a board. Cut into squares and serve.
