SPANISH TORTILLA

Ingredients:
Potatoes - 4 (400 gms approx)
Olive oil - 1/4 cup
Onion - 1 (chopped)
Capsicum - 1/2 (chopped)
Eggs - 4
Salt - 1/2 tsp
Freshly ground black pepper 
Anchovy fillets - 6 (drained)

Method:

• Peel and dice potatoes into 1/2" cubes. Pat dry with paper towels.
• Heat oil in a heavy based frying pan until smoking. Add potatoes in a single layer and cook slowly over medium heat for about 15 minutes, stirring occasionally. They should become only lightly golden (do not allow them to crisp).
• When tender, remove from pan and fry onion and pepper in pan until tender, about 3 minutes.
• Beat eggs with salt and pepper. Combine in a bowl with potatoes, onion and pepper.
• There should be about one tablespoon of oil left in frying pan. If not, add some more.
• Heat until smoking then pour in egg mixture. Lay anchovies fillets on top.
• Cook on low heat until most of the egg has set, about 5 minutes.
• To cook egg on top, pop pan under broiler (grill), leaving the handle to stick out if it isn't heat proof.