Eichler's Easy Spanish Omelet

I may herald from the beautiful German lands, but it doesn't mean I can't whip up a cracking Spanish omelet at a moments notice.

Boil up some new potatoes, and meanwhile fry onion, garlic and chilli in a little olive oil, then add in some peppers and tomatoes and fry until soft. When the potatoes are cooked, cut into chunky slices, and add to the frying pan. In a separate bowl, whisk two eggs with salt and pepper, then pour over the potato/pepper mix. Grate a copious amount of mature cheddar cheese on top, then place under the grill for a few minutes until cooked through and brown on top.

Buen apetito.