Individual Spanish Tortillas - Great for Parties

Allergy Information: Gluten Free, Wheat Free, Vegetarian, Dairy Free, Lactose Free

Ingredients

• 1 tbsp. Lucy Bee Coconut Oil
• 1 onion, finely chopped
• 2 large potatoes, chopped into thin slices
• 2 garlic cloves, finely chopped
• 2 different coloured peppers, chopped into small pieces
• 1 red chilli, finely chopped (not too hot)
• 6 eggs
• A pinch of Himalayan Salt and Whole Black Peppercorns, ground
• A handful of basil leaves

Method

1. Preheat the oven to 180C, 350F, gas mark 4. Line a 20 x 30cm oven tray, with greaseproof paper.
2. In a frying pan, gently melt the Lucy Bee Coconut Oil then add the onions and let them start to soften. After about 5 minutes, add the potatoes, garlic and peppers and chilli and gently fry for about 20 minutes, or until all are soft. Remove from the heat.
3. In a bowl, whisk together the eggs, Himalayan Salt and ground Whole Black Peppercorns. Stir these into the potato mixture then then pour into the oven tray and bake for 15-20 minutes.
4. Remove from the oven when cooked through and leave to cool. Turn out onto a board and cut into even squares.
5. Serve with some basil leaves and some extra chilli (depending on how much heat you like!) .
6. Tip: These can be made in the morning to save on any pre-party stress and be served in the evening.

Enjoy!