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Spanish Tortilla Bites with Rocket Salad

a delicious tapas inspired dish
Servings 4
Author Donal Skehan

Ingredients

  • 1 tbsp. olive oil
  • 1 onion finely sliced
  • 3 rooster potatoes peeled and thinly sliced
  • 1 garlic clove
  • 6 large free range eggs
  • 75 g roast red peppers from a jar thinly sliced
  • A small handful of flat-leaf Parsley roughly chopped

Instructions

  1. Preheat the oven to 200 ̊c
  2. Heat a large non-stick frying pan over a medium high heat and add the olive oil
  3. Stir the potatoes, onion and garlic until coated in the oil and add dash of sea salt and ground black pepper
  4. Lower the heat, cover with a lid and cook for 20 minutes, stirring occasionally until the potatoes are tender
  5. Whisk the eggs in a large mixing bowl
  6. When the potatoes are cooked, transfer them to the bowl with the eggs along with the roasted red peppers and some of the parsley
  7. Mix together, completely
  8. Place the frying pan back on the heat and pour in the eggy potato mix
  9. Cook until just set around the edges before finishing in the oven for 12-15 minutes
  10. When cooked, remove and allow to cool before cutting into rough squares and serving with cocktail sticks