Tortilla Paisana

Ingredients

• 6 pieces Large eggs
• 3 medium Yukon Gold potatoes, peeled and diced into 1/2 inch cubes
• 1 small Spanish onion, finely chopped
• 0.5 cup Serrano ham or Chorizo, diced
• 0.5 cup Red bell pepper, diced
• 0.25 cup Frozen or fresh peas
• 1 cup Extra virgin olive oil
• 1 teaspoon Salt
• 0.25 teaspoon Black pepper(optional)

Instructions

1. 1

   Heat the olive oil in a 10-inch non-stick skillet over medium-high heat until shimmering.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Wipe the skillet clean, add the reserved 2 tablespoons of oil, and heat over medium heat.

7. 7

   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.

8. 8

   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.