Potato and pepper omelette (in an iron skillet!)

1. Peel and cut the potatoes into brunoise (large cubes). Wash the cut potatoes and drain them well (you need to remove the starch, which is one of the main reasons why potatoes can stick to the pan, so it is important to clean them after cutting them). You can also put some kitchen paper on top and press it down to dry the cut and cleaned potatoes.
2. Finely chop the onions and peppers into small cubes.
3. Place the De Buyer tortilla pan on the stove, over medium heat, and allow it to warm up slightly.
4. Add a splash of oil and fry the onions, peppers and potatoes until the potatoes are cooked, always over a low heat. Season with salt and pepper.
5. When they are done, drain the contents, leaving the fat in the pan (you may want to use a skimmer , they are great for removing and draining, and you won't damage the pan because it is made of carbon steel).
6. In a separate bowl, add the eggs and add salt (I like to add salt now, before beating, because I can see how much salt I add per egg). If you like, add a pinch of freshly ground pepper with a mill. Beat the eggs as you would for an omelette (beat, but only minimally).
7. Add the sofrito and peppers to the mixture, and stir to mix everything well.
8. Reheat the pan and, once hot, pour in the mixture. Cook on high heat for 1 minute and then reduce to low heat for 3-4 minutes. Turn the tortilla over using a plate or a tortilla turner and finish cooking for a further 2 minutes on low heat.

Enjoy the flavors of always!

Tips and tricks for cooking your omelette in a cast iron skillet

Clean the potatoes well after cutting them to remove the starch, which helps prevent them from sticking to the cast iron skillet.
Use kitchen paper to dry the cut potatoes and make sure they are as dry as possible before cooking them (apart from removing the starch, you will avoid possible splashes that are generated when water droplets come into contact with the oil).
Heat the cast iron skillet over low/medium heat before adding the ingredients so that it heats evenly.
Use oil to fry and cook the ingredients over low heat, which helps them cook evenly without sticking.
It is important to drain cooked ingredients well, keeping the fat in the pan, which can be made easier by using a skimmer that will not damage the carbon steel pan.
Reheat the pan after mixing the ingredients to make sure it is nice and hot before pouring in the tortilla mixture.
Cook at high heat first, then reduce to a simmer to get the desired doneness and prevent burning or sticking. Remember that it's important to always cook at the right temperature (you don't have to have the heat on full all the time ) : Iron retains heat very well, so it's not always necessary to cook at high temperatures. Once the pan is hot, you can often lower the heat and the pan will do the rest.