Spanish tortilla contrast to the Mexican is cross between scrambled eggs and gratin.
In Spanish tortilla necessarily exists thinly sliced potatoes, eggs and vegetables.
Fry peeled and thinly sliced potatoes on hot pan with oil, about 10 minutes.
Constantly stirring, until it is slightly soft, but not completely cooked.
Bell peppers clean from the seeds and cut into cubes.
Add bell pepper, crushed garlic, salt and pepper into the pan.
After 5 minutes add the diced tomatoes and sweetcorn.
Whisk eggs slightly with chopped herbs and salt, using fork.
Pour eggs into pan when the potatoes become soft.
Do not stir after this.
Put it in hot (200 degrees) oven for several minutes, If your pan removable handle.
If not, just wait until the bottom tortilla toasted over medium heat,
then turn over with a plate and fry the other side.
Cut into portions and serve hot or cold.