6 xl eggs
1 largish onion, diced
about 1/3 kilo potatoes, sliced very small
1 bell pepper, diced
Salt the pieces of potato in a bowl. Mix in the chopped onion. Heat about 100 ml of oil in a large frying pan. Turn the heat down to its lowest setting. Gently stew the potato and onion mixture in the oil for around 15 minutes. Stir in the chopped pepper and leave to cook for another 15 mnutes or so. The secret here is to cook slowly over a very low heat and wait patiently. Stir occasionally to make sure it doesn’t stick to the pan.
Meanwhile, beat the eggs very lightly in a large bowl. Just beat them enough to break up the yolks and mix with the whites. Drain the oil from the cooked potatoes and stir them into the eggs. Heat some butter and a little oil in the frying pan, then turn the heat back down to low again. Pour the omelette mixture into the pan and leave to cook slowly.
After about 15 minutes, there should be very little uncooked egg left on the top of the mixture. Take the pan off the heat, cover with a large dinner plate and deftly flick it over to drop the tortilla onto the plate. Put the pan back on the heat and slide the tortilla off the plate back into the pan. Leave for another 5 – 10 minutes or so, still at low heat, at which point it should be cooked through. Flip it onto a plate again and serve!