for 4 servings
- 3 cups
- 2 cloves
- 1 teaspoon
- 3 tablespoons
- freshly ground peppers
Slice the potatoes. Wash, halve, deseed and chop the peppers. Peel the onion and garlic. Finely dice the onion and finely chop the garlic.
Heat the olive oil in a (non-stick) frying pan. Fry the peppers, onion and garlic over a medium heat for 5 minutes, turning frequently. Season with salt and pepper. Add the potato slices and sweat for a couple of minutes.
Whisk the eggs, season with salt and pepper and pour over the vegetables. Cook over a low heat for 10 minutes until set. Turn the tortilla with the help of a large plate and slide back into the pan.
Cook for a further 5 minutes until done. Take out, cut into cubes, insert a wooden cocktail stick into each cube if you wish and serve.