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

    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

    Onion

    un-yun

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

  • 3 medium-size potatoes, peeled and thinly sliced
    Potato

    Potato

    po-tate-oh

    The 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
    Eggs

    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, questions and tips

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Anny Wenny
28th Jun, 2015
5.05
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
6th Dec, 2013
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
3rd Aug, 2013
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
23rd Jun, 2012
4.05
I made this, and hubby very impressed! It's crying out for smoked paprika, which I added.
gwrightson
21st Jun, 2012
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
16th Nov, 2011
5.05
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
iruz88
17th Aug, 2011
5.05
Never tasted potatoes like this... so yummy.... and its super healthy... wow !!
emmapc
6th Feb, 2011
5.05
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
9th Jan, 2011
5.05
I added a little smoked paprika, chorizo and sweet peppers and have made my third one today. Excellent dish for guests.
floatinghead
12th Apr, 2010
@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.

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