Method

1. Add water to a small saucepan and bring to a boil.

2. Add the potato slices and boil for 10-15mins.

3. While the potato is boiling, prepare the other ingredients.

4. Heat 1 tbsp of oil in a large, non-stick frying pan, over high heat. Make sure you have a plate ready that is the same diameter as the frying pan.

5. Add the garlic and onion and fry for 2mins, until softened.

6. Add the peppers, courgettes, and peas. Season with salt and pepper, and fry for 10mins, or until softened and reduced in size.

7. Remove and drain the potatoes, and run under cold water until cool.

8. In a large mixing bowl, mix the eggs until beaten.

9. Add the vegetable mixture and the cooled, drained potatoes to the eggs, season lightly, and mix well.

10. In the same frying pan used to cook the vegetables, heat the other 1 tbsp of olive oil, over low/medium heat.

11. Add the egg mixture to the frying pan and cook for roughly 10-12mins on one side, it should be almost cooked through to the top.

12. Release the edges slightly with a spatula to make sure egg isn’t sticking to the pan.

13. Using the plate, cover the top of the pan and flip the egg onto the plate.

14. Gently move the flipped egg mixture back into the pan to cook the other side for roughly 5-6mins.

15. Remove the cooked tortilla to a plate and allow it to rest for at least 5mins before cutting.