-
1
Prepare the red pepper.
-
2
For best results you need to char and peel the pepper to give it a really soft texture.
-
3
This can be done a number of ways; the best way (and most fun) is on a BBQ, but under a grill on a really high heat works equally well.
-
4
Ensure that you keep turning the pepper once it starts to caremalise and char the skin - this takes around 10 - 15 minutes.
-
5
Once the skin has blackened, remove the pepper from the heat and allow to cool for a few minutes.
-
6
Once cool enough to touch, slice the pepper in half, remove the seeds and membrane, and remove the skin.
-
7
Finally slice the pepper into thin strips.
-
8
Set aside.
-
9
Prepare and cook the potatoes.
-
10
Peel the potatoes and slice into thin discs that are approximately 3mm thick.
-
11
Place the discs into a pan (I needed 2 pans) on a low heat with 1tbsp of olive oil and fry for between 15 and 25 minutes, depending on the thickness and type of potatoes.
-
12
You should be able to tell when the potatoes are cooked, as they will start to go soft and may even break up a little in the pan.
-
13
Make sure that you keep turning the potatoes, otherwise they are likely to burn!
-
14
Set aside.
-
15
Break the eggs into a bowl, season and whisk together with a fork until the egg whites and yolks are completely blended.
-
16
Once blended, add in the potatoes, spinach and red pepper into the mixture and give it a good mix.
-
17
Preheat the grill in preparation, then heat 1 tbsp of oil in a frying pan and pour in the egg mixture.
-
18
Using a wooden spatula, keep going around the edges of the pan and pushing the cooked egg into the middle.
-
19
After 5 minutes, the omlette should be cooked around the edges and slightly wobbly in the centre.
-
20
Remove the tortilla from the heat.
-
21
Crumble over the cheddar and feta cheese and place the pan under the grill for around 5-7 minutes, or until the egg is cooked through and the tortilla no longer wobbles.
-
22
Slice up the tortilla and serve luke warm with a fresh salad or in baguette.
