FRITATTA - SPANISH POTATO OMLETTE

1/2 large onion
1 red pepper
2 large cloves of garlic
1 pound potatoes - we use Yukon Gold or White Rose, but you could use Russets, which are softer
2 tablespoon olive oil
6 large eggs
2 teaspoons of herbs to your taste Ü an Italian mixture of oregano, basil, etc. is what we use; or herbs de provence.
Salt & pepper to taste.

Dice the onions, garlic & red pepper.
Peel and cut the potatoes into smallish cubes, (1/2 inch).

Heat 1 tablespoon of oil in a frying pan (approx. 10 inches in diameter), put in the potatoes and saute for about 10 minutes on a medium light. Add the vegetables. Saute for a further 10 minutes (you want the onions golden, and the peppers still a bit crisp) Add some salt, pepper and the herbs.

Scramble the eggs in a bowl (I use an aluminum bowl about 9 inches in diameter) and add the vegetables when they are cooked. Mix everything together, then add the other tablespoon of oil to the frying pan, put it on a high heat for about 30 seconds, then add the egg mixture. Turn the heat down to medium so that everything starts to cook from the bottom up. After about 4 minutes it should be lightly bubbling on the top, indicating that the eggs are three-quarters cooked.

Turn on your oven broiler, put you frying pan about 6 inches from the broiler flame, and allow the egg mixture to cook until the top starts to brown (not burn) and it looks like the one in the photo.

Allow to cool for about 2 minutes, then ease it out onto a plate & slice as you would a pie. If you intend it to be an hors dÍouvres, or a tapa, as they serve in the bars in Spain, cut into one inch cubes instead. A little mustard is good with this. And this is also good served cold.