So, I'm sure some of you on my Friend List on Facebook would have seen this on my profile status update. And here's how I did it, the recipe itself looks rather long, but I personally didn't find it a hassle to cook this at all. And I don't even need to keep referring back to the recipe book since I don't cook this on a regular basis, probably only once a month or so. This is called a Spanish Tortilla and despite the recipe asking for green capsicum, I find that you can use other colored capsicum if you want a more "vibrant" color to this dish.

Without further ado, here's what you need:

• 1 capsicum, any color will do, sliced
• 1 onion, sliced
• 1 potato, diced
• 2-3 eggs, depending on how big the capsicum, onion and potato are
• Salt & Pepper, to taste
• Cheese, optional

First, sliced your capsicum and boil it in water until almost cooked. Fully cooked is fine as well, if you do not like the taste of capsicum, just boil until it is fully cooked.

Sliced your onions while the capsicum is boiling, and set it aside.

Diced your potato and boil it, just like the capsicum. It will take too long for the potato to cook with the egg and the egg will get burnt, so I recommend boiling it first until it's roughly 90% cooked.

Beat 2-3 eggs in a bowl, add more eggs if you prefer, as long as the egg mixture covers all your ingredients in the skillet. Add in salt, pepper and other spices and mix the egg mixture well, I added parsley flakes to my egg mixture,

Once your potato and capsicum has been cooked via boiling, dump them all into a big skillet and fry them along with the sliced onions.

Once your sliced onions looked well-cooked, spread it out evenly in the skillet and pour in the egg mixture.

Once you can lift the sides of the egg batter, either flip it upside down to cook the top layer if you do not have an oven big enough for your skillet to go in. Or, just place the entire skillet without flipping the tortilla into the oven and let it slowly bake. At this point, it's a good time to sprinkle cheese on top of the tortilla, if you preferred. I recommend 250°C to 300°C and bake for roughly 20 minutes to 30 minutes or until the cheese has totally melted and everything looks baked and nice.

Once the Spanish Tortilla is done, sliced it and serve it either plain as it is, with a dollop of cream (not whipping cream..) or tomato ketchup. It actually goes pretty well with rice for me too.

Spanish Tortilla or Spanish Omelette, is a typical Spanish dish consisting of a thick egg omelette made with potatoes and fried in olive oil. Other ingredients, like green or red peppers, chorizo, tuna, shrimps or different vegetables, can be added. It can also be made without onions. The tortilla may be eaten hot or cold; it is commonly served as a snack (tapa) or picnic dish throughout Spain. As a tapa, it may be cut into bite-size pieces and served on cocktail sticks, or cut into pie style (triangle) portions (pincho de tortilla).