Tortilla tapas

Tortilla tapas

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(14 ratings)

Ready in 1 hr-1 hr 10 mins

More effort

Makes 16
These bite-sized Spanish omelettes are cooked in the oven, making them low in fat but still delicious

Nutrition and extra info

  • Vegetarian

Nutrition: nutrition per square

  • kcal76
  • fat4g
  • saturates1g
  • carbs6g
  • sugars2g
  • fibre1g
  • protein3g
  • salt0.1g
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Ingredients

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, thinly sliced

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 medium-size potato, peeled and thinly sliced

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 2 garlic clove, crushed
  • 2 large red pepper, quartered, seeded and thinly sliced
  • 6 large egg, lightly beaten

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp dried crushed chilli flakes
  • handful flatleaf parsley, chopped

Method

  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.

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Comments (18)

Anny Wenny's picture
5

This is a recipe I've been using since it first appeared in the GF magazine. The oven baking results in a less oily dish than the stove-top version. I go one step further and boil some new potatoes, which I finely slice when cold, to add them when the pepper-onion mix is all done. I add mushrooms, too, along with the peppers, if I've some that need using. I find it needs more oven than is recommended, but maybe mine's a tad on the cool side. Half an hour works for me. Highly recommended!

sorccha's picture

Just made this and it is wonderful. Very easy and looks good. I didn't have any chilli flakes, so used 1 whole green chilli. I also added cheese.Yummy!

boistizon's picture

I made this as part of a Spanish themed evening with friends, I only made it as a light filler, but everyone raved about it. I did add smoked paprika, and extra hot chilli flakes which gave a little kick every now and then - brilliant recipe will do again and again - would be perfect for a picinic

katedalrymple's picture
4

I made this, and hubby very impressed! It's crying out for smoked paprika, which I added.

gwrightson's picture

This was very simple but I was amazed that a table of ten including 5 teenagers all loved it. Season potatoes well but not the egg.

shazwall's picture
5

Really tasty. Tried it tonight as a practice for a spanish evening in a couple of weeks. Will definately be one of the tapas.

iruz88's picture
5

Never tasted potatoes like this... so yummy.... and its super healthy... wow !!

emmapc's picture
5

Made this for a dinner party last night and it was a massive hit! Did it with patas bravas and chilli prawns as a starter. Everyone loved it - was hoping for some left overs, but no such luck! Dish was okay to prepare -will be much easier next time. Will certainly be making it again!

stevendaly83's picture
5

I added a little smoked paprika, chorizo and sweet peppers and have made my third one today. Excellent dish for guests.

floatinghead's picture

@baltar I am unaware which type of potatoes you used a Spanish omelette is best with waxy potatoes. If your potatoes were too floury then that may explain why they fell apart.

clairesmith58's picture
5

Delicious and really easy to cook!

baltar's picture
4

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?

suetownley's picture
5

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

lucyfrances's picture

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!

nemnem's picture

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!

kimelliott's picture
5

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

krazylegs's picture
4

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!

kirstcobweb's picture
3

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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