Tortilla (Spanish omelette):
Ingredients: potatoes, onions, red peppers, eggs, salt, pepper, milk (optional)
Equipment: one pot, one big frying pan with a cover, vegetable peeler, knife and chopping board for vegetables, mixing bowl, whisk or fork for mixing eggs, round serving plate if you have one (ideally bigger than the frying pan)
Peel a couple of potatoes and put them to boil in water. Check from time to time with a fork while doing other things, and drain them when they are done.
While they are boiling, cut up 1-2 onions and 1-2 red peppers into small bits, and put them into a frying pan on medium heat with a bit of vegetable oil. Keep an eye on the pan and stir as needed.
Break some eggs (I would say 2 per person) into a mixing bowl. Mix the eggs until smooth with a whisk, or just with a fork. Mix in some salt and pepper and a bit of milk if you want.
Once the peppers and onions are soft, turn down the heat. Once the potatoes are done, cut them into small cubes (about 1/2 of an inch).
When everything is cooked enough, put the potato cubes into the frying pan, mix up evenly with the peppers and onions, pour the mixed eggs over the top, and cover.
Once the eggs are cooked through, flip the tortilla onto the serving plate if you have one. Otherwise, serve directly from the frying pan.
Goes well with a salad.
Note, the order of steps listed above is optimised to allow the shortest total time from when you start to when you eat. If it stresses you out to multitask, then do all of the prep first instead, before you cook anything, and it will take longer but it will be relaxed. However, it is best to peel the potatoes last if you do it that way because otherwise they can start to turn brown on the outside.