Peel potatoes and cut into 3 mm thick slices. Clean, rinse, seed and dice the peppers. Heat 2/3 of the oil in a large frying pan. Cook the potatoes for five to ten minutes, turning, at a moderate temperature. Season with salt.
Remove the peel from the onions and garlic, dice them and add them together with the seeded, chopped chiles and diced peppers. Roast vigorously for about ten minutes.
Mix the eggs well, season with salt, season with pepper, pour over the potatoes and fry. When the bottom is firm, slide the tortilla onto a plate, heat the remaining oil and cook the second side.
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