Baked Mini Tortilla Bites with Brava and Alioli Dips

Method

1. Preheat the oven to 190 °C for 10 min, with a rack in the middle.

   oven

2. Peel the potatoes and cut them into 1 cm cubes. Finely chop the onion and cut the chorizo into 5 mm cubes.

   Add in this stepPotatoes 300 gOnion 80 gCured Spanish chorizo 60 g

3. Heat the olive oil in a 24 cm frying pan over medium heat and add the potatoes, onion and a pinch of salt. Cover and cook for 10 min, stirring every 2 to 3 minutes. When a fork slides easily into the potatoes, uncover, add the chorizo and fry for 2 min until its oil turns the pan red. Spread on a plate and let it cool for 5 minutes.

   Add in this stepOlive oil (for cooking) 2 tbspSalt ⅛ tsp

   medium heat

4. In a jug, beat the eggs with the milk and the remaining salt. Brush 6 cups of a muffin tin generously with oil, divide the potato filling among them and pour in the egg until each cup is three quarters full.

   Add in this stepEggs 3Milk 2 tbspSalt 0.4 tspOlive oil (for greasing the tin) 1½ tsp

5. Bake in the oven at 190 °C for 16 min. They are done when puffed and golden, the centre springs back when pressed and a toothpick comes out clean.

   oven

6. While they bake, make the dips. Mix half the mayonnaise with the smoked paprika and hot sauce for brava mayo, and the other half with the grated garlic and lemon juice for alioli.

   Add in this stepMayonnaise (half for each dip) 4 tbspSmoked paprika ½ tspHot sauce ½ tspGarlic cloves, finely grated 1Lemon juice 1 tsp

7. Leave in the tin for 3 min, then run a butter knife around each one and lift it out. Sprinkle with parsley and serve with both dips.

   Add in this stepChopped flat-leaf parsley 2 tsp