Heat the grill to highest setting.
Put the peppers on a baking tray and place about
5cm away from the element. Cook for 10-15 mins,
turning with tongs every time a side becomes
charred, until the peppers are black all over. Tip
into a bowl and cover until cool. Peel off the skin
with your fingers, then tear the peppers in half,
scrape away the seeds with a knife and discard
the stem. Cut into thick strips and set aside.
Peel the potatoes and thinly
slice into discs. Put half the oil and all the potatoes
in a large, non-stick frying pan and place on a
very low heat. Cook the potatoes very gently for
10-15 mins so they are just sizzling quietly. Use
a wooden spatula to turn them occasionally while
they are cooking. The potatoes are ready when
they are tender and starting to break up. Set the
Crack the eggs into a bowl,
season, then whisk together until the whites and
yolks have mixed. Tip potatoes and peppers into
the eggs and stir. Put the pan on a low heat with
the remaining oil. Pour in the egg mixture and
cook gently for about 5 mins, using a wooden
spatula to ripple the cooked egg from the outside
into the middle. Remove from the heat.
Crumble the feta over the
tortilla and place the pan under the grill. Cook for
4-5 mins until the top no longer wobbles and the
cheese has browned. leave the tortilla to relax for
a few mins, then use the spatula to lift it onto a
board. Cut into wedges and serve.