Spanish Tortilla with Potatoes, Mushrooms, and Bell Peppers

Peel and slice 180 gr Potatoes thinly into 3 mm rounds, finely dice 50 gr Red Peppers, slice ¹/₄ head Onions into thin half-moons, slice 60 gr Cultivated mushrooms, mince ³/₄ clove Garlic, and chop 5 gr Parsley.

Heat 1 tbsp Olive oil extra virgin in a non-stick frying pan over medium-low heat, add the sliced potatoes and onions, season with ¹/₄ tsp Table salt, pour in 25 ml Water, cover with a lid, and braise gently for 15 minutes until tender.

Remove the lid, transfer the braised potatoes and onions into a large mixing bowl, and return the pan to the heat.

Add the diced red bell peppers, sliced mushrooms, minced garlic, and ¹/₂ tsp Smoked paprika to the hot pan and sauté for 6 minutes until all released mushroom liquid has evaporated.

In a separate bowl, whisk 2 ³/₄ pieces Eggs size M together with ¹/₄ tsp Table salt and ¹/₂ tsp Black Pepper - Powder.

Combine the sautéed pepper and mushroom mixture with the cooked potatoes and onions in the bowl, pour the beaten eggs over the vegetables, and let the mixture sit for 5 minutes.

Heat the remaining ³/₄ tbsp Olive oil extra virgin in a 20-cm non-stick skillet over low heat, pour in the entire egg and vegetable mixture, and cook undisturbed for 7 minutes until the base is set and golden.

Place a flat plate over the skillet, invert the tortilla onto the plate, slide it back into the pan, and cook for 5 minutes until fully cooked through but tender in the centre.

Slide the finished tortilla onto a serving board, allow it to rest for 5 minutes, then garnish with the chopped fresh parsley before slicing into wedges.