Potato And Pepper Tortilla

• 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

1. 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.
2. 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.
3. 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.

bacon, potatoes, red, paprika, cayenne pepper, eggs, milk, oil, feta, black olives

Taken from recipes-plus.com/api/v2.0/recipes/16586 (may not work)