Spanish Potato Fritatta
Peel potatoes and slice 3 mm (approximately 1-1/4 inch) thick. Slice green ends of the spring onions diagonally into rings. Peel garlic and chop finely.
In an ovenproof pan with high sides heat oil 2-3 cm (approximately 1 inch) deep. It is hot enough when stirred with a wooden spoon handle, bubbles appear.
Dry potatoes with a kitchen cloth and fry them in the hot oil over medium heat for 7-8 minutes, turning occasionally.
Meanwhile, in a large bowl lightly whisk the egg and season with 1 large pinch of salt and cayenne pepper.
Add the green onion and garlic to taste to the potatoes and fry another 2 minutes. Remove the potatoes onions and garlic and strain through a sieve. Season with salt. Strain the oil, and reserve (it can be reused),
Heat 2 tablespoons of the reserved oil in the pan. Stir the potatoes and peas into beaten egg and pour the mixture into the hot oil and fry over high heat for 2 minutes. Remove from heat, cover with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 25-30 minutes. Bake until the egg is completely set.