Wash and peel your potatoes. Dice them into small cubes, then chop the onions and bell peppers.

In a skillet, heat olive oil over medium heat. Add diced potatoes, sprinkle with salt, and cook for about 10-12 minutes until golden brown and tender.

Once the potatoes are crispy, add the chopped onions and bell peppers. Sauté until the onions turn translucent.

Crack eggs into a bowl, whisk with a pinch of salt and pepper until frothy. This incorporates air for fluffiness.

Pour whisked eggs over the sautéed veggies and potatoes. Gently fold until eggs are cooked through but still soft. Add cheese if desired.

Serve hot, garnished with fresh herbs or extra cheese.