Potato Tortilla

Peel the potatoes and onion and slice them thinly.

Wash, core and finely dice the red pepper.

Heat oil in a large frying pan and fry the potatoes and onions over medium heat, turning frequently, until soft, about 15 minutes.

Add the diced pepper and fry for another 3 minutes.

Season the vegetables with salt and pepper and let them cool slightly.

Beat the eggs in a large bowl and mix in the vegetables thoroughly.

Heat a little oil in the pan, pour in the egg-vegetable mixture and let it set over medium heat, shaking the pan occasionally so it doesn't stick.

When only the surface is slightly raw, slide the tortilla onto a large plate, add a little more oil to the pan, invert the tortilla back into the pan and cook for another 5–7 minutes.

Slide the tortilla onto a serving plate, cut into squares and serve warm or cold.