This little invention of mine, ‘pizzette’, is a cross between the Italian pizza and the Spanish omelette. Basically it is an omelette topped with things you might (or might not) find on a pizza and you can vary the toppings endlessly – today I used harissa paste, spinach and sliced new potatoes. You can serve it hot or cold; you can serve it as a meal, or you can cut it up into slices/pieces and serve as tapas/hors d’oeuvres.
1 tbsp. olive oil seasoned with salt and freshly ground black pepper
6 eggs
a spoonful or two of harissa paste (depending on how hot you like things) plus a bit extra to put on each slice of potato
5 oz. spinach – rinsed then wilted in a small skillet/frying pan
4 – 6 new potatoes – boiled and sliced
When omelette is cooked (tricky part is turning it over) place it on a plate and smear all over with harissa paste.
Place spinach on top and then slices of potato on top of spinach.
Pop a small blob of harissa paste on each slice of potato.
