These Spanish-inspired tortilla bites, studded with spinach and artichoke, are the ultimate tapas dish. Perfect for feeding a crowd, simply whip up a large tortilla and cut into individual squares to serve. Make this a day ahead (and keep in the fridge) to make your next fiesta a breeze.
- Preheat the oven to gas 6, 200°C, fan 180°C. In a large frying pan over a low heat, sauté the onions in 2 tbsp oil over a low heat for 20 minutes, or until golden and caramelised.
- Meanwhile, toss the potato slices with 2 tbsp oil, season and put on a large baking sheet. Bake in the oven for 15 minutes, or until soft.
- Put the spinach in a bowl and pour over boiling water. Leave to wilt for 1 minute then drain, rinse in cold water and drain again. Squeeze out as much water as possible, then roughly chop.
- Beat the eggs in a bowl and season. Add the cooked onions and potatoes, spinach and artichokes and mix to combine. Add the remaining oil to a wide and deep heavy-based frying pan set over a low heat. Pour in the egg mix and cook for 20-25 minutes, until almost solid. Flip the tortilla (see tip) and cook for a further 2-3 minutes. Cut into squares and serve warm or at room temperature.
Tip: To flip the tortilla, run a spatula around the edge to loosen. Put a plate over the pan and invert the tortilla onto it. Return the pan to the hob and slide the tortilla back in, cooked side up.
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