Cut 3 small to medium sized potatoes into small pieces that are about ¼ inch thick, roughly dice 1 large onion, roughly chop ½ red bell pepper and ½ green bell pepper, roughly chop 1 large tomato, crack 6 eggs into a large bowl, season with sea salt & black pepper and whisk together until well whisked

Heat a large nonstick pan with a medium-high heat and add in ½ cup extra virgin olive oil, after 2 minutes add in the chopped potatoes and mix with the olive oil, cook for 12 to 13 minutes or until all the potatoes are lightly fried and fully cooked, then transfer the potatoes into a bowl, making sure to keep the olive oil in the pan

Using the same pan with the same heat, add in the diced onions, chopped bell peppers and the chopped tomatoes, mix with the olive oil, after 10 minutes and all the vegetables have a light golden fried color, add the potatoes back into the pan, season everything with sea salt & black pepper, mix together until well combined

Transfer the vegetables into the bowl with the whisked eggs, mix together until well mixed

Heat the same pan with a low to low-medium heat and add in the egg and vegetable mixture into the pan, make sure it´s all in a single layer, after 2 minutes run a spatula through the outer edges, this is to ensure the eggs are not sticking to the pan

After a total cooking time of 4 to 5 minutes, it´s time to flip the tortilla, use a plate that is slightly smaller than the pan, place it over the pan, with one hand on the plate and the other on the pan, flip the pan into the plate in one swift move, gently slide the tortilla back into the pan to cook the other side, then using the back of a spatula compact the tortilla torwards the center of the pan, this gives it that classic rounded edge

After a total cooking time of 9 to 10 minutes, everything should be perfectly cooked, remove the pan from the heat and transfer to a serving dish, serve next to a crusty baguette, enjoy!