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
- More effort
Nutrition per serving
- kcal 76
- fat 4g
- saturates 1g
- carbs 6g
- sugars 2g
- fibre 1g
- protein 3g
- salt 0.1g
- 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
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.
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.
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.
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.