Red Pepper Tortilla

This Spanish tapas favourite goes really well with a glass of dry white wine on a hot summer evening.

1. 1

   Melt the knob of butter in a medium, non-stick frying pan, then cook the onion for about 5 minutes until softened. Meanwhile, slice the potatoes thinly.
   
   When the onions are tender, but not browned, add the potatoes and fry for about 5 minutes, turning once or twice until they are hot but not browned. Add 1 red pepper, tucking the strips between the potatoes and onions.
   
   Beat the eggs, season, then stir in the cheese and a few thyme leaves.
   
   Preheat the oven to 180C/160C fan/gas 4. Add a little extra butter to the pan, if needed, then pour in the egg mixture.
   
   Turn the heat to low, then cover and cook for about 10 minutes, until nearly set. Place in the oven (or under a hot grill) for 5-6 minutes, until just firm in the centre. Allow to cool.
   
   To serve, slice into wedges and serve with olives and the remaining red pepper. Pack into an airtight container with an ice pack.