Ingredients

• 2 potatoes

• 45ml/3 tbsp olive oil

• 1 large onion, thinly sliced

• 2 garlic cloves, crushed

• 1 green pepper, thinly sliced

• 1 red pepper, thinly sliced

• 6 eggs, beaten

• 115g/4 oz grated mature Cheddar or Mahon cheese

• salt and ground black pepper

Serves 4

Method:

1. Do not peel the potatoes, but wash them well. Par-boil them for about 10 minutes, then drain and, when they are cool enough to handle, slice them thickly. Switch on the grill so that it warms up while you prepare the rest of the dish.

2. In a large non-stick or well seasoned frying pan, heat the oil and fry the onion, garlic and pepper over a moderate heat for 5 minutes until softened.

3. Add the potatoes and continue frying, stirring from time to time until the potatoes are completely cooked and the vegetables are soft. Add a little extra oil if the pan seems rather too dry.

4. Pour in half the beaten eggs, then sprinkle over half the grated Cheddar or Mahon cheese, then the rest of the egg. Season with salt and pepper and finish with a layer of cheese.

5. Continue to cook over a low heat, without stirring, half covering the pan with a lid to help set the eggs.

6. When the mixture is firm, flash the pan under the hot grill to seal he top just lightly. Leave the tortilla in the pan to cool. This helps it firm up further and makes it easier to turn out. Cut into generous wedges to serve.