Sunday, September 02, 2012
As busy parents, time is always in short supply. This recipe is quick and easy and doubles-up well as a hot evening meal with cold leftovers for the lunchbox.
Traditional tapas are made over a hob in a frying pan, but as busy parents this isn’t always practical. Popping in the oven is a much easier way of managing this without risk of it burning when you’re changing a dirty nappy!
Preparation time: 25 minutes
Cooking time: 30 minutes
Glug of Olive Oil
1 Onion (thinly sliced)
3 Small Baking Potatoes (peeled and thinly sliced) – wacxy potatoes such as charlotte or jersey royals else they fall apart in the pan
2 Garlic cloves (crushed)
½ tsp paprika
Handful of fresh chopped parsley (optional – this is just for colour)
2 red, yellow or orange peppers (deseeded and thinly sliced)
6 eggs (beaten)
½ tsp fresh chilli
- Heat the olive oil in a pan on and add the onion and potatoes, frying for around 15 minutes until the onions and potatoes are soft
- Preheat the oven to 200C (180 fan) gas 6 and pop the baking tin in at the same time to preheat
- Add the garlic and peppers and cook for another 5 minutes
- Remove from the heat and stir in the eggs, chilli, paprika and parsley (if using)
- Remove the baking tin from the oven and brush with oil.
- Tip the egg mixture in to the pan
- Pop in the oven for 20-25 minutes – press the top and if it’s still squidgy pop back in for a little longer
- Remove and leave to cool for 5-10 minutes before tipping it upside-down on to a board.
- Cut in to squares and serve hot and pop some in the fridge once cooled and in to the lunchbox
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Thank you x