Tortilla tapas

• olive oil↗3 tbsp tbsp
• onion↗1large

  thinly sliced

• potatoes↗3medium-size

  peeled and thinly sliced

• garlic cloves↗2

  crushed

• red peppers↗2large

  quartered, seeded and thinly sliced

• eggs↗6large

  lightly beaten

• dried crushed chilli flakes↗½ tsp tsp
• flatleaf parsley↗handful

  chopped

Step-by-step instructions

1. 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. 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. 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.