Heat the beef tallow to 140C and fry the onions, peppers and garlic cloves for 15-20 minutes until golden and slightly caramelised but not dry, then let drain.

Thinly slice the potatoes and fry on medium high in 1cm of beef tallow in a frying pan while stirring and moving them around until golden, then drain from the fat.

Crack the eggs and yolks into a large bowl, break all the yolks and mix thoroughly with a spoon, beating it not with a whisk so it stays dense and creamy.

Add in the hot potatoes and onion, pepper and garlic mix and fully combine, stirring as the eggs warm up.

Season at the last minute and set aside for about half an hour so it absorbs all the egg.

Heat a 25cm non-stick frying pan with a couple tablespoons of olive oil to medium high heat.

Pour in the egg mixture and cook for about a minute while shaking the pan.

Place a plate on top and flip, then slide back into the pan to cook the other side for a minute.

Flip once more if necessary to reseal and heat through before serving.

Top with a spicy tomato sauce, crispy fried cubes of potato, dashings of aioli and mozzarella pearls, and a load of sizzled off pepperoni and jalapenos to make the Patatas Bravas Pizza.