Peel the potatoes and cut them into thin slices. Cut the courgette into half-moons, the pepper into small dice and the onion into thin strips.
Heat the olive oil in a large ovenproof frying pan and cook the veg slowly over a medium heat until soft. The potatoes should be soft without darkening.
Whisk the eggs in a bowl and season with salt and pepper. Leave the cooked veg to cool briefly, then fold it into the egg mixture.
Return the mixture to the pan and let it set over a low heat. When the top is almost firm, put the pan under the grill for 2–3 min.
Leave the tortilla to rest so it can firm up. That way it cuts cleanly and stays moist inside.
Turn out onto a plate or serve straight from the pan, cut into pieces. A green salad or a little yoghurt with herbs goes well with it.
Good to know
A tortilla like this is simple and really comforting. Lightly browned outside, moist inside – and still good the next day.
Contains egg as an allergen; usually well suited to children if mildly seasoned and cooked until soft, and fine during pregnancy as long as the egg is fully cooked.
