Spanish Tortilla (adapted from Delia Complete Cookery Course)
4 large eggs
2 medium potatoes, cut into small dice
1 onion, chopped
1 roasted red pepper, chopped
2 tbsp oil
salt and pepper
Preheat the grill.
Heat the oil in a frying pan, add the potatoes and cook for 8-10 mins, stirring from time to time, until they are evenly browned. Then add the onion, stir well and carry on cooking for 6-8 mins, add the pepper and stir.
Beat the eggs and season. Pour them over the vegetables in the frying pan. Cook over a medium heat for 3 mins or so, drawing the cooked egg into the centre of the pan, letting the liquid egg run into the gaps. When the omelette is firm but still slightly moist put it under the grill for a few mins until golden on top. Serve with a green salad.