Spanish omelette with peppers

Preparation

1. We put the onion and peppers in the glass and program 4 seconds, speed 4. We add the oil and program 7 minutes, varoma temperature, spoon speed.

2. We place the butterfly on the blades and add the potatoes and a little salt. We program 13 minutes, varoma temperature, left turn, speed 1.

3. We remove the butterfly and dump the potatoes in the basket placed on a bowl, to drain the excess oil. Without washing the glass, we add the eggs and salt and program 10 seconds, speed 3

4. We remove the eggs and mix them with the potatoes in a bowl.

5. To curdle it in the traditional way:

   We pour the preparation into a preheated pan with a teaspoon of oil. We curdle over medium heat for a few minutes and, with the help of a plate, we turn the tortilla over, letting it set on the other side for a few more minutes.

6. To curdle it in the varoma:

   Pour the mixture on the varoma tray covered with moistened parchment paper. We put 500 g of water in the glass and place the varoma container with the tray in position. We program 20 minutes, varoma temperature, speed 1.

7. We turn the tortilla with the varoma lid, remove the baking paper and place it back in the varoma container to slide the tortilla over it again and program others 10 minutes, varoma temperature, speed 1.