Pintxo de tortilla de patata with manchego and piquillo peppers

Heat a large non-stick fry pan over medium heat with the extra virgin olive oil.

Cut the peeled, dried potatoes into similar bite-sized pieces a quarter inch thick; roughly chop the onions.

Saute the onions, stirring continuously, 3 to 4 minutes until slightly translucent.

Add the potatoes, coat in the oil, and cook, stirring every 3 to 4 minutes, about 25 minutes until golden and cooked through; test with a toothpick.

Whisk the eggs in a large bowl with sea salt and a little black pepper.

Slice the manchego thinly, cut the roasted red peppers into thin strips, and cut the baguette on the diagonal into half-inch slices.

Season the potatoes with sea salt and black pepper, then add them to the eggs, reserving the oil in the pan; mix and let sit a few minutes.

Heat the same pan over low-medium heat with about 2 tablespoons of the oil for a couple of minutes, then add the potato and egg mixture in an even layer.

Cook 4 to 5 minutes, loosen the edges with a spatula, flip onto a slightly smaller plate and slide back into the pan.

Compact the edges toward the centre with the back of a spatula and cook 3 to 4 minutes more until the eggs are just cooked through; slide onto a cutting board.

Lay baguette slices on a serving board, a slice of manchego on each, then a small slice of omelette.

Top with roasted red pepper strips and chopped parsley and pin each with a toothpick.