Spanish Tortilla

This is lunch today. It's also good served cold and cut in wedges the next day. This is copied from "The Healthy Baby Meal Planner" by Annabel Karmel - my bible for quick, easy and wholesome recipes when the children were babies.

INGREDIENTS (serves 4):

3 tablespoons olive oil
6 oz potatoes, peeled and cut into 1/2 inch cubes
1 onion, peeled and finely chopped
1/2 small red bell pepper, seeded and chopped
1/3 cup frozen peas
4 eggs
2 tablespoons grated Parmesan cheese
salt and pepper

PREPARATION:

Heat the oil in a frying pan. Fry the potatoes and onion for 5 minutes, then add the bell pepper and cook for a further 5 minutes. Add the peas and continue to cook for 5 minutes. Beat the eggs together with 1 tablespoon water and the Parmesan, and season with salt and pepper. Pour this mixture over the vegetables and cook for 5 minutes or until the omelet is almost set. To finish, brown under a hot broiler for about 3 minutes or until golden (you can wrap the handle of the skillet with foil to prevent it burning if necessary.) Cut into wedges and serve hot or cold with salad.