Heat the oil in a nonstick pan. Fry potatoes until crispy, golden and tender. Add the onion and fry until transparent. Drain oil.
Return potatoes and onions to the pan, do not let one sit on another. Reduce heat down to low. Add in the vegetables and give a good stir.
Beat eggs with salt and pepper to taste.
Pour egg mixture into the pan, moving the potatoes and the vegetables around the eggs using a spatula. keep shaking the pan so tha the egg drains to the bottom. Cover for at least 30 seconds.
Place a big, round plate on top of the pan, and flip it over then, slide it back into the pan carefully.
Keep cooking, gently shaking the pan occasionally, until completely cooked through.
Serve with a salad, or use as an entree or appetiser. Great for snacks. Traditionally served as tapas in little squares.
