300g/11oz waxy potatoes, diced
2 garlic cloves, thinly sliced
1 red (bell) pepper
1 yellow (bell) pepper
4 large eggs
1 tbsp chopped fresh parsley
salt and ground black pepper
1 Preheat the grill (broiler). Spray a frying pan lightly with oil and place over a low to medium heat. Cook the potatoes and garlic gently until the potatoes are tender and golden.
2 Meanwhile, cook the peppers under the hot grill, turning occasionally, until the skins are charred. Peel away the skins and remove the seeds. Cut the pepper flesh into thin slices.
3 Beat the eggs, stir in the parsley and season with salt and pepper. Stir in the cooked potatoes and peppers.
4 Pour the egg mixture into the frying pan and place over a low heat. Cook gently for 15 minutes or until the tortilla is set around the sides and underneath.
5 Pop under a hot grill for 2–3 minutes until the top of the tortilla is set and golden brown. Serve cut into wedges.