Yield:

8 to 12 servings, about 1 quart

About 2 pounds ripe red tomatoes, cored and roughly cut into chunks

1Italian frying (cubanelle) pepper or another long, light green pepper, such as Anaheim, cored, seeded and roughly cut into chunks

1cucumber, about 8 inches long, peeled and roughly cut into chunks

1small mild onion (white or red), peeled and roughly cut into chunks

1clove garlic

2teaspoons sherry vinegar, more to taste

Salt

½cup extra-virgin olive oil, more to taste, plus more for drizzling

one onion

6 eggs

olive oil for cooking

a small amount of salt and pepper

• First, peel and thinly slice the potatoes and onion.

• Then, in a generous amount of olive oil, slowly cook the potatoes and onions until they're soft but not browned.

• Beat the eggs in a large bowl and season with salt. Add the cooked potatoes and onions to the eggs, and mix gently.

• Heat a little olive oil in a non-stick frying pan, and then pour in the egg mixture, spreading it evenly.

• Cook over a low heat until the bottom is golden and then carefully flip it over to cook the other side.

  ingredients