Courgette & egg bites with red pepper chutney

Makes 25 6 eggs 1 rosemary sprig, chopped 1 tbsp chopped fresh oregano, plus extra leaves to garnish 1 pinch saffron (optional) 6 tbsp olive oil 500g potatoes, peeled and sliced 1 onion, peeled and finely chopped 3 garlic cloves, peeled and finely chopped 1 courgette, trimmed and chopped 1 red pepper, deseeded and diced 1 red chilli pepper, deseeded and diced 1 shallot, peeled and chopped 2 tsp capers 2 tbsp sugar 1 tbsp chopped fresh basil sea salt and black pepper 25cm ovenproof frying pan small jar with lid

Preheat the oven to 200°C/180°C fan/gas mark 6. In a large jug, whisk together the eggs, rosemary, oregano and saffron, if using. Season with salt and pepper. Heat 2 tbsp of the oil in the ovenproof pan. Add the potatoes and fry for 5-8 mins, turning regularly, until golden. Set the potatoes aside on a plate. Add another 2 tbsp of oil to the pan, then fry the onion, 2 of the garlic cloves and the courgette for 4-5 mins until softened. Add the potatoes back to the pan, then pour over the egg mixture. Bake for 20-25 mins until set. Allow to cool. In the meantime make the red pepper chutney. Pour the remaining oil in a saucepan and fry the remaining garlic, the red pepper, chilli pepper and shallot for 3-4 mins until softened. Transfer to a food processor and add the capers, sugar and basil. Season, then blend until a chunky consistency. Transfer to a jar to serve or transport. Turn the egg fritter onto a chopping board, then cut into 25 squares. Serve, garnished with oregano leaves and black pepper, and accompanied by the chutney.