Spanish Omelette with Green Peppers

Method

1. Peel and slice the potatoes into thin rounds. Dice the green bell pepper and onion into small pieces.
2. Heat olive oil in a large skillet over medium heat. Add the potatoes, green bell pepper, and onion, and sauté until tender, about 10-15 minutes.
3. In a large bowl, beat the eggs and season with salt and pepper.
4. Pour the egg mixture over the vegetables in the skillet. Cook over low heat until the eggs begin to set.
5. Using a plate, carefully flip the omelette to cook the other side. Cook until the eggs are fully set and the edges are golden brown.
6. Let rest for a few minutes before slicing and serving.