Spanish omelet with potatoes and bell peppers

Peel the 300 g of potatoes, then cut them into thin slices or small 1 cm dice.

Seed the 2 red bell peppers and cut them into thin strips. Peel the onion and slice it.

Heat the 2 tbsp of olive oil in the skillet over medium heat. Add the potatoes, salt and pepper, cover and cook 10 minutes, stirring now and then.

Add the bell peppers and onion to the skillet, cover and cook over medium-low heat until everything is tender, stirring often.

Crack the 6 eggs into the mixing bowl, add a pinch of salt and pepper and beat them with a fork. Add the cooked veggies and stir.

Add a little oil back to the skillet if it's dry, then pour in the whole mixture over low heat. Cook until the bottom is golden and the edges are set.

Set the plate flat over the skillet, flip the omelet in one confident move, then slide it back into the skillet. Cook the other side over low heat until the center is fully set.