1 Slice the potatoes. Wash, halve, deseed and chop the peppers. Peel the onion and garlic. Finely dice the onion and finely chop the garlic.
2 Heat the olive oil in a (non-stick) frying pan. Fry the peppers, onion and garlic over a medium heat for 5 minutes, turning frequently. Season with salt and pepper. Add the potato slices and sweat for a couple of minutes.
3 Whisk the eggs, season with salt and pepper and pour over the vegetables. Cook over a low heat for 10 minutes until set. Turn the tortilla with the help of a large plate and slide back into the pan.
4 Cook for a further 5 minutes until done. Take out, cut into cubes, insert a wooden cocktail stick into each cube if you wish and serve.