Peel and chop the onion into medium dice. Clean the green pepper, remove the stem and seeds and cut it into cubes.
If the potatoes are dirty, pass them through the water. Peel them, cut them in half lengthwise, then cut each piece into 1/2-inch-thin crescents.
Put everything in the pan, season to your liking, and fry over low heat for 25-30 minutes.
Remove the fry and drain it. Transfer the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.
Crack the eggs, place them in a large bowl, and beat them. Salt them to your liking, add the fried potatoes, onion, and pepper and mix well.
Put the pan back on the heat, add a splash of the reserved oil and add the mixture. Stir a little with a wooden spoon and wait (20 seconds) for it to start to curdle.
Separate the edges, cover the pan with a plate larger in diameter than the pan, and turn it over.
Turn it over again so that it sets on the other side. Serve warm.
