Heat a large fry pan with a medium heat and add in the olive oil

Cut the potatoes (peeled & washed) into small bite-sized pieces that are 1 cm (¼ inch) thick

Add the cut potatoes into the pan, mix together so all the potatoes are coated in the olive oil, then mix every 3 to 4 minutes so they evenly fry

In the meantime, thinly slice the onion, cut the bell peppers into thin strips, remove the skins from the cloves of garlic and crack the eggs into a bowl, season with sea salt & black pepper and gently whisk together for a few seconds

Once the potatoes are cooked through and golden fried, between 20 to 25 minutes, remove from the pan and set aside, making sure to reserve the olive oil in the pan

Using the same pan with the same heat, add in the rest of the vegetables, mix with the olive oil, then mix every 1 to 2 minutes so everything evenly sautees

After 6 to 8 minutes and the vegetables are lightly sauteed, add the fried potatoes back into the pan, season with sea salt & black pepper, gently mix together, then lower to a low medium heat and add in the whisked eggs, mix continuously and go for 2 to 3 minutes or until the eggs are just cooked through but still creamy

Serve directly out of the pan or transfer into a large serving dish, either way, top it off with some finely chopped chives, enjoy!