Tortilla Espanola

This dish is so versatile, it can be served hot or cold, as an appetiser or main meal accompanied by broccoli drizzled in olive oil, lemon juice and topped with crushed garlic.

1. 1

   Peel the potatoes, then slice in half. Put the flat half of the potatoes on a chopping board and then slice the potatoes in chunks about 1 cm thick.
   
   Peel and chop the onion and the pepper, you can dice finely or leave the onion chunky, according to your taste.
   
   Heat the oil in the frying pan and fry the potatoes, onions and pepper together.
   
   In a mixing bowl beat the eggs together.
   
   When the potatoes, onions and pepper are cooked, slide the mixture into the mixing bowl and mix. Make sure all of the potato is well covered by the egg.
   
   Pour the mixture back into the frying pan, and cook on a medium heat. Use a spatula to lift the edge of the tortilla to check the bottom is done.
   
   Carry the frying pan to the sink (in case of spillages!) cover with a large plate and then flip the pan over and shout 'Ole!' The tortilla should fall onto the plate. Then slide the tortilla back into the pan and continue to cook the other side.
   
   Serve as an appetiser in thin slices, or with a fresh salad or broccoli with olive oil, lemon juice and crushed garlic. Or cover and keep in the fridge, it makes a delicious cold snack or lunchbox filling.