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Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low-medium heat, after about 20-25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside
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Meanwhile, finely mince 2 cloves of garlic, finely dice 1 onion and finely dice 1 red and 1 green bell pepper
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Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan
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Once the oil get´s hot, season it with some sea salt, add the diced onions and cook for about 5 minutes, then add the minced garlic, cook for about 30 seconds and then add the diced red and green bell peppers and mix everything together, cook for about 5-6 minutes and then turn off the fire
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Grab 5 organic eggs, crack them and add them to a large bowl and beat the eggs
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Peel the boiled potatoes, cut into small cubes and add to the bowl with the eggs
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Next add the bell pepper and onion mix into the bowl along with about 1/8 cup of freshly shredded Manchego cheese, add some freshly chopped chives and a generous pinch of sea salt, and mix everything together until well mixed
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Add some parchment paper to a casserole dish that is about 12 inches by 6 inches and pour in the mixture, smooth it out so all the mixture is evenly distributed and add the casserole dish to a pre-heated oven (bake only 190C - 375F) between 35 to 40 minutes
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Once your oven baked tortilla is cooked, remove from the oven and let it rest until it reaches room temperature, then grab a cutting board, put it on top of the casserole dish and flip it, remove the casserole dish and the parchment paper and cut the tortilla into 1 inch by 1 inch squares
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Add some toothpicks to the cutting board for easy grabbing and garnish with some freshly chopped chives
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Enjoy!