Tortilla Tapas

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

• Cooking Time Ready in 1 hr-1 hr 10 mins
• Skill Level Moderately easy
• Servings Makes 16

Nutrition per serving

• Kcalories

  76

• Protein

  3g

• Carbs

  6g

• Fat

  4g

• Saturates

  1g

• Fibre

  1g

• Sugar

  2g

• Salt

  0.1g

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

Directions

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.

Categories: All Christmas, Dishes, Special Diets