The Spanish tortilla (tortilla de patatas) is widely eaten in Spain and some Spanish-speaking countries, and there are numerous regional variations.
1 onion, thinly sliced
½ red pepper, seeds removed, finely chopped
225g/8oz peeled potatoes, cut into 1cm/½in slices
4 large free-range eggs
1 tbsp finely chopped parsley
salt and freshly ground black pepper
Add the pepper and potatoes and season with salt and pepper. Cover with a lid and gently cook over a low heat for about 15–20 minutes, or until the vegetables are soft and the potatoes are cooked through. Transfer to a bowl and wipe the pan clean.
Beat the eggs in a bowl and season with salt and pepper. Pour the eggs into the bowl with the cooked mixture.
Add the remaining oil to the pan. Carefully pour in the egg mixture and sprinkle with parsley. Cook on a medium heat until the sides and top have just set and the base is lightly golden-brown. When the middle is set, carefully slide onto a plate.
Put the pan on top of the omelette and flip over to cook the other side for 3–4 minutes, or until golden-brown all over and just cooked through. Slide onto a plate to serve.
All the best Jan