Red pepper and pasta tortilla bites

This is a perfect moveable feast, but it is also really tasty when served hot – so you could also enjoy it as a meal with a generous salad. It will last in the fridge for three days.

Serves 6

1. Pour the oil into a small frying pan with a heat-proof handle and gently cook the onion for 15-20 minutes, until golden brown and caramelised.
2. Meanwhile, bring a saucepan of water to the boil and cook the penne pasta for 10-12 minutes, or according to pack instructions, until al dente. Drain and set aside.
3. Put the beaten eggs in a large bowl and add the cooked pasta, parsley and seasoning. Preheat the grill until hot. When the onions are cooked, spoon them into the egg mixture and mix everything until coated.
4. Put the pan back on the heat and add the egg mixture. Scatter over the red peppers and level with a spatula. Cook for 3-4 minutes, until the base is golden, then transfer to the grill and cook for a further 3-4 minutes, until the top is golden and set. Remove from the heat and leave to go cold.
5. To serve, cut into small wedges and stack in a plastic container. Chill in the fridge until ready to eat.