Wash, peel, and slice the potatoes, rinse them again, and allow them to drain in a colander while you prepare other ingredients.

Peel, wash, and shred the onion and add to the potatoes ready to be tossed in the heated pan.

Heat the olive oil in a medium to large non-stick pan or non-stick skillet on medium-high heat.

Add the 2 tbsp of olive oil. Add the sliced potatoes and chopped onions, and season well with salt and pepper. Sautee these for 1-2 minutes. Turn the heat down and toss occasionally. Cover and allow those to cook slowly (on low heat) for 15 minutes until the potatoes are nice and soft. Don't forget to turn and toss them a couple of times while cooking. Add the shredded red pepper now if you choose to use it.

Meanwhile, whisk the 6 eggs in a large bowl. Whisk them well and season a little more with salt and pepper.

Add the whisked eggs to the potato and onion. Mix a little so the egg mixes with the potato and let it sit for 15 minutes.

Spread it evenly around the pan. Let it sizzle for 1 minute, then turn the heat down to the minimum and allow the omelette to cook (uncovered) slowly for approximately 7-8 minutes.

When the tortilla is about ⅔ set, slide the omelette from the pan onto a plate, then immediately flip the plate so that the omelette lands back in the pan, cooked side up.

Place the non-stick pan back on low heat, and let it cook slowly for another 4-5 minutes.

When the omelette is ready, take it out onto a serving plate and cut it into slices, pizza-like slices. Serve with any salad, crusty bread, or however you fancy.