Serves 4

Ingredients
¼ cup plus 2 Tablespoons extra virgin olive oil
½ onion, chopped
½ green bell pepper, chopped
½ red bell pepper, chopped
½ pound or 2 -3 potatoes, peeled and cubed (I like Yukon Golds)
4 eggs
1 ½ teaspoons salt
¼ teaspoon fresh ground black pepper
Sour Cream or Greek Yogurt seasoned with salt and pepper

Place the ¼ cup of olive oil in a nonstick skillet and heat over medium heat. Add the onions and peppers and cook till the onions are almost translucent, about 5 minutes. Add the potatoes and cook, stirring occasionally until the potatoes are coked through and beginning to brown a bit, about 15 minutes. Turn the heat off while you break and whisk the eggs.

In a bowl, whisk together the eggs, salt and pepper together, then add the slightly cooled potatoes, onions and peppers. Add 1 tablespoon olive oil to the pan and heat on medium heat till hot. Add the egg mixture and spread it out evenly in the pan. Turn the heat to low and let it cook for about 15 minutes till the tortilla is set. Once it seems firm, place a large plate over the skillet and flip the entire skillet, in one swift motion, to flip the tortilla onto the plate. Then add the remaining tablespoon of olive oil to the pan, heat it on medium heat for 2 minutes till hot and slide the tortilla pack into the skillet, uncooked side down, to cook the other side on low heat for another 15 minutes, tucking the edges under with a rubber spatula a bit, to golden brown. Serve immediately cut into wedges, or keep covered and refrigerated for 2 days. Bring to room temperature before eating. Serve with a side of seasoned sour cream or Greek yogurt.