These bite-sized pinchos combine Spanish tortilla omelette with roast peppers and green olives to create the perfect party appetiser. Get ahead with this recipe – make the omelette and dip the day before, and chill until required.

Preparation Time: 15min
Cooking Time: 16-18min
Makes: 24

1. Heat 3tbsp olive oil in a  non-stick frying pan. Add the onion and cook over a medium heat for 3min.
2. Coarsely grate the potato and place in a sieve. Use a spoon to squeeze out the juices then pat dry on kitchen paper.
3. Add the potato and the garlic cloves to the pan. Continue to cook over a high heat for 4-5min, stirring regularly until the potatoes are soft and starting to brown.
4. Beat the eggs with salt and pepper, then pour over the onion and potatoes and stir well. Shake the pan to make an even layer. Return the pan to the heat, cover with a tray or lid and cook for 5-6min.
5. Remove the lid and pop the pan under a hot grill. Cook for 3-4min until the top is set. Leave the omelette to cool completely in the pan.
6. Make the salsa: Take half the roasted peppers, dry on kitchen paper and cut into strips. Place remaining peppers in a jug. Add the olive oil, vinegar and half the parsley. Use a stick blender to make a smooth pepper dip. Season to taste and spoon into a bowl.
7. To assemble: Tip the cold omelette out onto a board and cut into even-sized chunks about 3cm square. It doesn’t matter if some aren’t perfect squares.
8. Use cocktail sticks to thread on a parsley leaf, olive, strip of pepper and 2 chunks of omelette, then place on on a platter. Repeat to make about 24. Serve the pinchos with the red pepper salsa.

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