
Nutrition and extra info
- Vegetarian
Nutrition: nutrition per square
- kcal76
- fat4g
- saturates1g
- carbs6g
- sugars2g
- fibre1g
- protein3g
- salt0.1g
Ingredients
- 3 tbsp olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, thinly sliced
Onion
un-yunOnions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 3 medium-size potatoes, peeled and thinly sliced
Potato
po-tate-ohThe world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 2 garlic cloves, crushed
- 2 large red peppers, quartered, seeded and thinly sliced
- 6 large eggs, lightly beaten
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 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.
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