Prep the Ingredients: Wash and peel the potatoes, then dice them into small cubes. Chop the onions and bell peppers into bite-sized pieces.

Cook the Potatoes: Heat olive oil in a large skillet over medium heat. Add diced potatoes, season with salt, and cook for 10-12 minutes until golden brown.

Add Vegetables: When potatoes are cooked, add chopped onions and bell peppers. Sauté for about 5 minutes until onions are translucent.

Whisk the Eggs: In a medium bowl, crack the eggs and whisk with salt and pepper until light and frothy.

Combine Everything: Pour the whisked eggs over the sautéed vegetables. Gently fold to combine and cook for about 3-4 minutes until just set.

Serve It Up: Remove from heat, serve hot, garnished with fresh herbs or extra cheese.