Spanish tortilla omelet with vegetables

This Spanish omelet is made with potatoes, bell peppers, tomatoes, onions, eggs and cheese.

Ingredients

• Eggs, very large (slightly beaten) - 6 pcs.
• Bulgarian red pepper (cut into strips) - 1 pc.
• Cherry tomatoes (cut into halves) - 6 pcs.
• Potatoes (diced) - 2 cups
• Parmesan cheese (shredded on a grater) - ½ cup
• Olive oil - 2 tbsp. l.
• Red onion (cut into strips) - 1 pc.
• Chives (chopped) - 2 tbsp. l.
• Salt to taste
• Ground black pepper - to taste
• Lettuce leaves for serving (optional)

Directions

1. Switch on the oven with grill function to preheat to maximum temperature. Boil the potatoes in salted water until soft for 8-10 minutes, but do not overcook. Drain.
2. In a large skillet with a heat-resistant or removable handle, heat the olive oil, pour the red onions and bell peppers into the pan, cook, stirring occasionally, for about 5-6 minutes. Put tomatoes and potatoes in a frying pan, stir.
3. Pour eggs into a large bowl, add 2 tablespoons of water and chives, season with salt and pepper to taste, mix well.
4. Pour the eggs over the vegetables in a skillet and cook over medium heat for 4-5 minutes without stirring.
5. Sprinkle the contents of the pan with cheese and place the pan under the grill (if the handle is removable, remove it). Cook the omelet for 2-3 minutes, until golden brown.
6. Serve the omelet with lettuce (optional).