Grab a medium sized sauce pan, add 2 yukon gold potatoes, add enough water to cover the potatoes by at least 1 inch, season with sea salt and turn the burner to a high heat, once the water begins to boil, add a lid and lower the fire to a low-medium heat, after about 20-25 minutes the potatoes should be perfectly cooked, remove from the heat and run cold water on them and set aside

Meanwhile, finely mince 2 cloves of garlic, finely dice 1 onion and finely dice 1 red and 1 green bell pepper

Heat a non-stick frying pan with a medium heat and add 3 tablespoons of extra virgin Spanish olive oil to the pan

Once the oil get´s hot, season it with some sea salt, add the diced onions and cook for about 5 minutes, then add the minced garlic, cook for about 30 seconds and then add the diced red and green bell peppers and mix everything together, cook for about 5-6 minutes and then turn off the fire

Grab 5 organic eggs, crack them and add them to a large bowl and beat the eggs

Peel the boiled potatoes, cut into small cubes and add to the bowl with the eggs

Next add the bell pepper and onion mix into the bowl along with about ⅛ cup of freshly shredded Manchego cheese, add some freshly chopped chives and a generous pinch of sea salt, and mix everything together until well mixed

Add some parchment paper to a casserole dish that is about 12 inches by 6 inches and pour in the mixture, smooth it out so all the mixture is evenly distributed and add the casserole dish to a pre-heated oven (bake only 190C - 375F) between 35 to 40 minutes

Once your oven baked tortilla is cooked, remove from the oven and let it rest until it reaches room temperature, then grab a cutting board, put it on top of the casserole dish and flip it, remove the casserole dish and the parchment paper and cut the tortilla into 1 inch by 1 inch squares

Add some toothpicks to the cutting board for easy grabbing and garnish with some freshly chopped chives