Tortilla Tapas
These Spanish tortilla tapas are a lighter take on a classic, baked in the oven to reduce fat. Thinly sliced potatoes, onions, and red peppers are gently fried before being combined with beaten eggs, chilli, and parsley. The mixture is then cooked in a hot tin until set, before being cooled, cut into squares, and served. This recipe yields 16 perfect bite-sized pieces, ideal for sharing as a starter, snack, or buffet item. The total preparation and cooking time is approximately 70 minutes.
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
- 1/2 tsp dried crushed chilli flakes
- handful flatleaf parsley chopped
Method
- Set your oven to fan 180C/ conventional 200C/gas 6. Warm 2 tbsp of the olive oil in a frying pan. Add the sliced onion and potatoes, cooking them gently for 20 minutes until the potatoes soften, stirring often. Introduce the crushed garlic and sliced peppers for the final 5 minutes of cooking. Transfer everything to a large bowl, season, and allow to cool for 5 minutes.
- Mix the lightly beaten eggs, chilli flakes, and chopped parsley into the vegetable bowl. Let the mixture stand for 5 minutes. Meanwhile, place a 20cm square nonstick tin in the oven to get hot. After 5 minutes, take the tin out and brush it with the remaining oil. Pour in the egg and vegetable mix and place it back in the oven.
- Bake for 15-20 minutes. To test if it is done, press the top gently. if it feels runny, bake for a couple more minutes. Once cooked through, take it out and let it cool in the tin for 5 minutes. Turn it out onto a board and slice into 16 squares to serve.
Nutrition (per serving)
Calories76 kcal
Fat4 g
Saturates1 g
Carbs6 g
Sugars2 g
Fibre1 g
Protein3 g
Sodium40 mg
Recipe details
Skill levelMore effort
CategorySnack
Cuisinespanish
DietVegetarian
