Tortilla Española con Pimientos (Spanish Potato Omelette with Peppers)

• 500 g Yukon Gold potato
• 1 medium Yellow onion
• 1 large Red pepper
• 90 ml Extra virgin olive oil
• 6 Egg
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

1. Peel the potatoes, then slice them into thin rounds (about 3 mm). Halve and thinly slice the onion, and cut the red pepper into thin strips.
2. Heat the olive oil in a nonstick frying pan over medium-low heat. Add the potatoes, onion, 1 tsp of the salt and a pinch of the pepper, then cook gently for 18–22 minutes, stirring often, until the potatoes are tender but not browned.
3. Stir in the red pepper strips and cook for 6–8 minutes until softened and sweet. If the pan looks dry, keep the heat low and let the vegetables gently sizzle rather than colour.
4. Meanwhile, crack the eggs into a mixing bowl and whisk with the remaining salt and pepper. Tip the hot potato mixture into the eggs and fold gently, then leave to stand for 5 minutes so the eggs start to take on the warmth.
5. Return the pan to low heat and pour in the egg and potato mixture, spreading it into an even layer. Cook for 6–8 minutes until the edges are set and the centre is still slightly soft, loosening the sides with a spatula as it cooks.
6. Flip the tortilla: slide it onto a plate, invert the pan over the plate, then turn both over to return the tortilla to the pan. Cook for 2–4 minutes more until just set in the centre, then rest for 5 minutes before slicing and serving warm or at room temperature.

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