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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.

Nutrition per square

47 kcalories, protein 4g, carbohydrate 5g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.21 g

Latest comments and suggestions

• Kirsten

  08 November 2007

  Kirsten rated and commented on this recipe

  

  Made this for a Spanish evening and served with flaming Chorizo, Patas Bravas, meat Platter, Cheese and quince jelly and bread. I would make the potato chuncks bigger next time as mine were a bit small for Tapas. Great served with cold Spanish dry Sherry!

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• lexi

  28 February 2008

  lexi rated and commented on this recipe

  

  I first made this for a spanish themed lunch along with other tapas dishes and it was a big hit with my friends. I also make a huge dishful when having a barbecue and allow people to help themselves - a nice alternative to new potatoes. Very tasty and low fat too!

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• kimelliott

  01 June 2008

  kimelliott rated and commented on this recipe

  

  Made this for a tapas themed party, very popular, worked really well.

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• Nemnem

  22 December 2008

  Nemnem commented on this recipe

  I made these as nibbles for a christmas party. They were a big hit especially with the veggies. They are really easy and very tasty. I chopped mine up about an inch square andstabbed cocktail sticks in to them. They looked fab!

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• lucyfrances

  02 May 2009

  lucyfrances commented on this recipe

  I made these using fresh chilli and added spring onions - they tasted and looked great. Not only did my guests like them but also my one year old daughter!

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• sue townley

  24 May 2009

  sue townley rated and commented on this recipe

  

  Mine needed much longer cooking time as the potatoes were still a bit too raw. However, they were very well received and tasted delicious.

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• Baltar

  30 August 2009

  Baltar rated and commented on this recipe

  

  Tastes great, and I like the idea of putting it in the oven instead of the usual method of cooking it on slow heat in the frying pan. One problem I've always had with this dish is step.1 where the potatoes are fried; my potatoes seem to always break up into small pieces instead of retaining their sliced shape - any siuggestions to stop this from happening?

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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

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Difficulty and servings

Makes 16

Preparation and cooking times

Ready in 1 hr-1 hr 10 mins

Vegetarian, Low-fat

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

Nutrition per square

47 kcalories, protein 4g, carbohydrate 5g, fat 5 g, saturated fat 1g, fibre 1g, salt 0.21 g

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