Smoky chicken skewers
A tapas-style canapé of marinated and grilled chicken kebabs, best served with smoked garlic mayonnaise dip
Potato & paprika tortilla
Serves 4
Easy
Prep:
Cook:
This thick, traditional Spanish omelette is bulked out with new potatoes and flavoured with herbs
Skip to ingredients
- 3 tbsp olive oil
- 250g new potatoends trimmed, thickly sliced
- 1 small onionhalved and sliced
- 2 garlic cloveschopped
- ½ tsp smoked paprika
- ½ tsp dried oreganoor 3 tbsp chopped parsley, plus a few extra leaves to garnish (optional)
- 6 large eggs
Nutrition: per serving
- kcal241
- fat17g
- saturates4g
- carbs11g
- sugars2g
- fibre2g
- protein11g
- salt0.3glow
Method
step 1
Heat the oil in a deep 20cm non-stick frying pan. Fry the potatoes, onion and garlic for 10 mins until tender. Stir in the paprika and fry for 1 min more.
step 2
Beat the dried or fresh herbs into the eggs with seasoning, then pour into the pan. Stir a couple of times as the egg starts to set on the bottom of the pan, then leave alone to cook slowly over a very low heat for 10 mins until set, except for the very top.
step 3
Carefully slide the tortilla onto a plate. Slide back into the pan, with the uncooked top now on the bottom, and cook for 1-2 mins more. Garnish with parsley, if using, wrap in foil and serve warm or chilled.
