Tortilla tapas
You can never have too many European recipes, so give Tortilla tapas a try. This hor d'oeuvre has 78 calories, 3g of protein, and 4g of fat per serving. This recipe serves 16 and costs 29 cents per serving. Head to the store and pick up potatoes, red peppers, onion, and a few other things to make it today. It is brought to you by BBC Good Food. Plenty of people made this recipe, and 444 would say it hit the spot. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes. With a spoonacular score of 45%, this dish is pretty good. If you like this recipe, take a look at these similar recipes: Mushroom and Crushed Egg Tapas (Tapas de Setas con Huevo), Cucumber Tapas, and Tapas Platter.
Servings: 16
Ingredients:
½ tsp dried crushed chilli flakes
6 large eggs, lightly beaten
handful flatleaf parsley, chopped
2 garlic cloves, crushed
3 tbsp olive oil
1 large onion, thinly sliced
3 medium-size potatoes, peeled and thinly sliced
2 large red peppers, quartered, seeded and thinly sliced
Equipment:
oven
bowl
frying pan
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to fan 180C/ conventional 200C/gas
2. 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.
3. Cut into squares and serve.
Nutrition Information:
covered percent of daily need
