Heat the olive oil in a 9- or 10-inch non-stick pan over medium heat.
Add the diced potato and chopped onion, stirring often.
Cook for about 5-7 minutes until they begin to soften.
Add the diced carrot to the pan.
Continue to sauté, stirring occasionally, for another 8-10 minutes, or until the potatoes are tender and lightly golden.
Stir in the peas, diced pimiento, and minced garlic.
Cook for 2 minutes more until the garlic is fragrant.
Season the vegetable mixture generously with salt and pepper.
In a large bowl, lightly beat the eggs with a pinch of salt and pepper.
Pour the cooked vegetable mixture into the eggs and stir to combine.
Pour the entire egg and vegetable mixture back into the pan. Shake the pan gently to distribute everything evenly.
Reduce the heat to very low, cover the pan, and cook for about 10 minutes, or until the edges are set and the center is mostly firm.
Loosen the edges of the tortilla with a spatula.
Place a large plate (larger than the pan) upside down over the pan. With one hand on the pan handle and the other firmly on the plate, quickly and confidently flip the pan over. The tortilla should land on the plate.
Gently slide the tortilla, uncooked side down, back into the pan.
Cook for another 3-5 minutes to brown the other side.
Slide the finished tortilla onto a serving platter.
Let it rest for a few minutes before cutting into wedges to serve. It's delicious warm or at room temperature.
Let the tortilla rest for at least 10 minutes before slicing. This allows it to set completely, resulting in cleaner, more stable wedges.
