Potato and capsicum tortilla

1 cup olive oil
500g potatoes, peeled and finely sliced
1 oinon, peeled and sliced
1x350g jar roasted red peppers, drained
6 free-range eggs
salt and pepper
3 tbsp grated parmesan
chilli jam to serve

1. Heat oil in a 20-25cm non stick frying pan. When hot, cook potato and oinon over a very low heat for 20 mins, turning gently skaing the pan from time to time, until potatoes are tender.
2. Remove from the heat and drain off excess olive oil. Stir in drained roast capsicum. Beat eggs lightly in a large bowl and season with salt and pepper.
3. Return pan to the heat. When hot, pour in egg mixture and reduce the heat to low. Cook for 20 mins without stirring the mixture, until there is virtually no raw egg left on its surface.
4. Sprinkle the top with parmesan and cook under a preheated grill for 2-3 minutes, until golden brown. Leave to stand for 5 mins before cutting into wedges to serve.