A hearty Spanish country-style omelette with peas, ham, and red peppers.
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Heat the olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering.
Add the diced potatoes and a pinch of salt; cook for about 10 minutes, stirring occasionally, until they start to soften but are not browned.
Add the chopped onion and red bell pepper to the skillet with the potatoes, cooking for another 5-7 minutes until the vegetables are tender.
Stir in the diced ham and peas, cooking for 2 more minutes, then drain the entire mixture through a colander, reserving 2 tablespoons of the oil.
In a large bowl, beat the eggs with the remaining salt and pepper, then gently fold the drained potato and vegetable mixture into the eggs; let sit for 5 minutes.
Wipe the skillet clean, add the reserved 2 tablespoons of oil, and heat over medium heat.
Pour the egg mixture into the skillet, smoothing the top; cook for 4-5 minutes until the edges are set and the bottom is golden brown.
Place a large flat plate over the skillet, quickly flip the tortilla onto the plate, then slide it back into the pan to cook the other side for 3-4 minutes.
