Spanish-Style Potato Omelette (Tortilla)

Ingredients

• 600 g Potatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 chili pepper (finely chopped)
• 200 g spinach
• 8 eggs
• 1 onion
• 2 Garlic cloves
• olive oil
• Salt
• ground pepper

Instructions

1. 1.

   Peel and dice the potatoes. In a large pan, slowly fry them in plenty of olive oil for about 15 minutes, turning occasionally, until they are cooked but not browned.

2. 2.

   Meanwhile wash, halve, deseed, and dice the bell peppers.

3. 3.

   Peel and finely dice the onion and garlic.

4. 4.

   Wash, trim, and blanch the spinach briefly in boiling salted water. Shock, squeeze out excess liquid, and chop.

5. 5.

   Remove the potatoes from the pan and drain excess oil. In a little oil, sauté the onion, garlic, chili, spinach, and peppers; then set aside.

6. 6.

   Whisk the eggs, mix with the sautéed vegetables, season with salt and pepper, and pour into the pan. Cook slowly for about 5-6 minutes until set. Flip the tortilla using a plate and cook the other side until golden brown. Slice into pieces and serve warm or cold.