Saffron and Cumin Spanish Tortilla de Patatas con Pimientos y Cebolla

Method

1. Before cooking, add 1/2 tsp saffron threads and 1/2 tsp cumin seeds to the base ingredients.
2. Heat oil in a large skillet over medium heat. Add potatoes, onions, and peppers; sauté until tender and slightly browned, about 10-12 minutes.
3. In a large bowl, beat the eggs and season with salt.
4. Pour the egg mixture over the vegetables in the skillet. Cook on low heat, gently shaking the pan to ensure even cooking, until the bottom is set, about 5-7 minutes.
5. Using a spatula, carefully flip the tortilla and cook the other side until golden and fully set, about 5 minutes.
6. Transfer to a plate, let cool slightly, and serve warm or at room temperature.