Vegetable Spanish Tortilla Omelette
Ingredients
- ⅓ cups (75 ml) vegetable oil
- 12 ounces (340 grams) about 3 medium potatoes, peeled
- 2 cups (205 grams) white onion, peeled, cut half and sliced
- ½ cup (50 grams) red or green bell peppers
- ½ cup (60 grams) zucchini/courgette, chopped small
- 8 large eggs (whisked)
- ½ teaspoon salt
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