Pepper And Potato Tortilla

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 potatoes
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, crushed
• 2 red peppers, thinly sliced
• 6 eggs, beaten
• 1 cup sharp cheddar cheese, grated, divided
• salt and pepper, to taste

Recipe

• 1 do not peel the potatoes, but wash them well.
• 2 parboil them for about 20 minutes, then drain and, and when they are cool enough to handle, slice them thickly.
• 3 switch on the broiler so that it warms up while you prepare the rest of the dish.
• 4 in a large nonstick frying pan, heat the oil and fry the onion, garlic and peppers over a moderate heat for 5 minutes until softened.
• 5 add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft.
• 6 add a little extra oil if the pan seems rather too dry.
• 7 pour in half the beaten eggs, then sprinkle over half the grated cheddar cheese, then the rest of the egg.
• 8 season with salt and pepper and finish with a layer of cheese.
• 9 continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.
• 10 when the mixture is firm, flash the pan under the hot broiler to seal the top just lightly.
• 11 leave the tortilla in the pan to cool.
• 12 this helps it firm up further and makes it easier to turn out.
• 13 cut into generous wedges to serve.