Red pepper tortilla

Serves: 6

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Total Time: 35

Prep Time: 10

Cook Time: 25

• 100 ml (3½fl oz) olive oil
• 3  potatoes, sliced
• 1  onion, sliced
• 1  red pepper, cored, deseeded and thinly sliced
• 4  tomatoes, cut into wedges
• 3 tablespoon(s) vegetable stock
• 6  eggs, beaten

Method

1. In a 23cm/9in cast-iron deep frying pan with vertical sides, heat the oil until very hot. Add the potatoes and onion. Stir and soften but don't allow to brown. Add the pepper and tomatoes and spread evenly.
2. Add the vegetable stock to the eggs, season with salt and black pepper and pour over the potato mixture, coating it well.
3. Cook over a high heat, shaking the pan occasionally. When the top is solid and cooked, place under a preheated grill until golden. Cut into slices and serve the tortilla hot or cold.

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