Andalusian Garden-Style Paisana Omelette

Cut potatoes into regular cubes, carrots into fine brunoise, and peppers into small dice. Blanch peas for 2 minutes in salted water.

In a skillet with EVOO at 130°C, add diced carrots and peppers. Sauté for 8 minutes until softened before adding the potatoes.

Add potato cubes to the vegetables and confit gently for 15 minutes. In the last minute, fold in the blanched peas. Drain thoroughly.

Whisk eggs with salt. Pour warm vegetables and potatoes into the eggs. Let stand for 4 minutes to harmonize countryside flavors.

Pour into a hot skillet with 1 tbsp olive oil. Cook for 3 minutes over medium heat, swirling gently for an even cook and rounded edges.

Flip with a broad plate and cook for 2 more minutes until nicely bronzed. If serving cold at a picnic, ensure it reached **70°C for 2 minutes** and never exceed **4 hours** unrefrigerated.