Ingredients

Instructions

1. 1

   Heat the olive oil in a 10-inch non-stick skillet over medium heat.

2. 2

   Add the sliced potatoes and onions to the hot oil. Ensure they are mostly submerged.

3. 3

   Cook gently for 15-20 minutes, turning occasionally, until the potatoes are tender but not brown (poaching rather than frying).

4. 4

   Place a sieve over a heatproof bowl and drain the potato mixture, reserving the oil for future cooking.

5. 5

   In a large bowl, whisk the eggs with salt and pepper.

6. 6

   Add the warm potato and onion mixture to the eggs along with the chopped roasted peppers, spinach, and crumbled goat cheese. Mix gently.

7. 7

   Wipe the skillet clean and heat 1 tablespoon of the reserved oil over medium-high heat.

8. 8

   Pour the egg mixture into the pan and reduce heat to medium-low. Cook for 6-8 minutes until the edges are set and the bottom is golden brown.

9. 9

   Place a large flat plate upside down over the skillet. holding firmly, invert the pan to flip the tortilla onto the plate.

10. 10

    Slide the tortilla back into the skillet, raw side down.

11. 11

    Cook for another 3-4 minutes until set through. Use a spatula to tuck in the edges for a round shape.

12. 12

    Slide onto a serving platter and let cool for at least 10 minutes before slicing.