Spanish pepper tortilla

Ingredients for 4 servings:

• 4 eggs
• 4 potatoes
• 1 red bell pepper(s)
• 1 bell pepper(s), green
• 1 bell pepper(s), yellow
• 1 onion(s)
• some olive oil
• Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Peel and dice the potatoes. Wash and drain well. Salt the potatoes and fry in plenty of olive oil. Finely chop the onion. Clean, peel, wash, and finely chop the bell peppers. The potatoes and bell peppers can be fried together or separately, as desired. In the latter case, add the potatoes to the pan first and add the bell peppers and onions 5 minutes later. When they are soft, remove from the heat. The mixture doesn’t need to be very browned. Whisk the four eggs with a pinch of salt in a bowl and add them to the mixture of potatoes, bell peppers, and fried onion. Mix everything well. Add a little olive oil to the pan and add the mixture over low heat. When the egg mixture sets on top, flip the tortilla. Let it cook for a few minutes on the other side. The best way to flip the tortilla is to use a large plate. Tip: You can add other vegetables, such as broccoli, if desired.