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Tortilla tapas

These bite-sized Spanish omelettes are cooked in the oven, making them low in fat but still delicious

  • Ready in 1 hr-1 hr 10 mins
  • Makes 16
  • More effort
  • Makes 16
  • More effort
  • Calories 76
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 4
  • Fibre 1
  • Salt 0.1

Nutrition per serving

  • Calories 76
  • Carbohydrates 6
  • Saturated Fat 1
  • Sugar 2
  • Protein 3
  • Fat 4
  • Fibre 1
  • Salt 0.1

Ingredients

  • 3 tbsp olive oil
  • 1 large onion, thinly sliced
  • 3 medium-size potatoes, peeled and thinly sliced
  • 2 garlic cloves, crushed
  • 2 large red peppers, quartered, seeded and thinly sliced
  • 6 large eggs, lightly beaten
  • ½ tsp dried crushed chilli flakes
  • handful flatleaf parsley, chopped

Tip

Preparing ahead
Just before your guests arrive, cut the tortilla into squares, put on a baking sheet, cover with foil and warm through at fan 160C/ conventional 180C/gas 4 for 10-15 minutes, or serve cold.

Method

  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.

  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.

  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.