Spanish Tortilla with Peppers and Spring Onions

INGREDIENTS

• 600g Potato
• 6 Egg
• 1 Red Bell Pepper
• 0.5 Green Bell Pepper
• 3 Spring Onion
• 8 tbsp Olive Oil
• 1 tsp Salt
• 0.5 tsp Black Pepper

STEPS

1. 1

   Peel 600g of potato and slice it into thin, even rounds about 3 mm thick. Slice 1 red bell pepper and 0.5 green bell peppers into thin strips, and slice 3 spring onions. Keep the vegetables separate until cooking.

2. 2

   Heat 6 tbsp of olive oil in a 20 cm nonstick frying pan over medium-low heat. Add the potato, peppers and a pinch of the 1 tsp of salt. Cook gently for 15 minutes, turning occasionally, until the potato is tender but not browned and the peppers are soft.

   ⏱ 15 min

3. 3

   Add 3 spring onions to the pan and cook for 3 minutes until softened. Transfer the vegetables to a bowl, leaving excess oil in the pan, and let them cool for 2 minutes.

   ⏱ 3 min

4. 4

   Beat 6 eggs with the remaining 1 tsp of salt and 0.5 tsp of black pepper in a bowl. Add the warm vegetables and fold gently until coated. Leave the mixture for 5 minutes so the potato absorbs some egg.

   ⏱ 5 min

5. 5

   Heat the reserved oil and 2 tbsp of olive oil in the pan over medium heat. Pour in the egg and vegetable mixture, spread it evenly, and cook for 5 minutes until the edges are set and the underside is golden.

   ⏱ 5 min

6. 6

   Place a flat plate over the pan and carefully invert the tortilla onto it. Slide the tortilla back into the pan and cook for 4 minutes over medium-low heat, until fully set in the centre and golden on both sides.

   ⏱ 4 min

7. 7

   Transfer the tortilla to a plate and rest for 5 minutes before slicing into wedges. Serve warm or at room temperature.

   ⏱ 5 min