Preheat the oven to 190ºC / 375ºF, Line an 18 x 25cm / 7 x 10in baking tin with foil and brush
with the olive oil. Reserve.
Place a little olive oil, the garlic, spring onions and peppers in a frying pan and cook over
medium heat, stirring, for 10 minutes or until the onions are softened but not browned. Set aside
to cool, then stir in the potato.
Beat the eggs, sour cream, cheese and chives together in a large bowl. Stir the cooled
vegetables into the bowl and season to taste with salt and pepper.
Pour the mixture into the baking tin and smooth over the top. Bake in the preheated oven for
30-40 minutes or until golden brown, puffed and set in the centre. Remove from the oven and set
aside to cool. Run a spatula around the edge, then invert onto a cutting board, browned-side up,
and peel off the foil. If the surface looks a little runny, place it under a medium grill to dry
Set aside to cool completely. Trim the edges if necessary, then cut into 48 squares. Serve on a
platter with wooden cocktail sticks or secure each square to a slice of bread. Accompany with salad