Spanish Style Omelette (Tortilla)
Peel the potatoes and dice. In a large frying pan with plenty of olive oil, cook the potatoes slowly, turning occasionally for about 15 minutes (do not brown).
Meanwhile, rinse the bell peppers, cut in half, remove seeds and ribs and chop.
Peel onion and garlic and chop finely.
Rinse and trim the spinach and blanch in boiling salted water. Rinse in cold water, squeeze out excess, and finely chop.
Take potatoes out of the pan and remove some of the excess oil. Sauté onion, garlic, chile, spinach, and peppers, then remove from the pan. Beat the eggs and mix with sautéed vegetables. Season with salt and pepper and add to the pan. Cook slowly for about 5-6 minutes. Then turn the tortilla over using a plate and cook the other side until golden brown. Cut into pieces and serve cold or warm.