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Tortilla tapas

Tortilla tapas

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Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Total time
    • 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

  • Vegetarian
Nutrition: nutrition per square
HighlightNutrientUnit
kcal76
fat4g
saturates1g
carbs6g
sugars2g
fibre1g
protein3g
low insalt0.1g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PREPARING AHEAD

Just before your guests arrive, cut the tortilla into squares, put on a baking sheet, cover with foil and warm through at fan 160C/ conventional 180C/gas 4 for 10-15 minutes, or serve cold.

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

Rating: 4 out of 5.20 ratings
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