Recipe by PinkCherryBlossom
Bite-size Spanish omelettes, great for parties. Baking them in the oven reduces the fat content.
Top Review by Alphacook
I made these for my daughters graduation party along with several other Tapas. They were the only tapas that were not devoured. Served hot or cold they just didn't have much flavor.
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 medium potatoes, peeled and thinly sliced
- 2 garlic cloves, crushed
- 2 large red peppers, quartered, seeded and thinly sliced
- 6 large eggs, lightly beaten
- 1⁄2 teaspoon dried crushed red pepper flakes
- 1⁄4 cup flat leaf parsley, chopped
Directions See How It's Made
- 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, chili 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.
- To make ahead do as above then 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.