Tortilla tapas

canape chilli flakes egg eggs garlic clove garlic cloves omelette onion onions potato potatoes red pepper red peppers

N/A

Makes 16

Source

Ingredients

3 tbsp olive oil

1large onion , thinly sliced

3medium-size potatoes , peeled and thinly sliced

2 garlic cloves , crushed

2large red peppers , quartered, seeded and thinly sliced

6large eggs , lightly beaten

½ tsp dried crushed chilli flakes

handful flatleaf parsley , chopped

Method

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.