Potato And Pepper Tortilla - cooking recipe

Ingredients

200 g smoked bacon, cut into cubes
1 kg potatoes, peeled and thinly sliced
1/2 None each red, yellow and green pepper, deseeded and diced
1/2 tsp paprika
None None Pinch of cayenne pepper
3 None eggs
200 ml semi-skimmed milk
1 tbsp oil
75 g feta, crumbled
None None Black olives, fresh oregano and sliced tomato and onion, to serve

Preparation

Heat a frying pan and fry the bacon until crispy. Set aside 1 tbsp bacon for garnish, then add the potatoes to the pan. Fry for 10 minutes, turning. Reserve 1 tbsp diced peppers for garnish and add the remainder to the pan. Fry for 5 minutes. Add the paprika and cayenne pepper and season with salt and black pepper.
In a bowl, beat the eggs and milk and season with salt and black pepper. Pour into the pan, cover and cook over a low heat for 15-20 minutes, until set.
Heat the oil in a separate frying pan and fry the reserved pepper cubes until softened. Cut the tortilla into wedges and sprinkle with the feta and reserved peppers and bacon. Serve with olives, oregano, tomato and onion.