Cut the peppers in half and then into slightly wide strips.
In a pan, heat the oil and add the garlic clove.
Cook the potatoes in hot oil.
Once the potatoes are cooked and not browned, remove them from the heat and drain them well.
Then fry the courgettes in hot oil. Remove them from the cooking before they are golden then drain them well.
In a frying pan, heat a little oil and a tablespoon of margarine and brown the red peppers with the onions.
In a salad bowl, whisk the eggs, salt and pepper, then add the potato, the zucchini as well as the peppers and onions to the eggs and mix everything well.
In a frying pan put about 2 or 3 tablespoons of oil, let it heat up, then pour the preparation into the frying pan. Stir the mixture starting from the center of the pan as if making scrambled eggs.
Cook, covering the pan. Occasionally stir the inside of the tortilla, letting the edges cook.
When the outside begins to brown, slide the tortilla onto a plate and return it to the pan on the other uncooked side.
Let the tortilla cook on the other side, folding the edges inwards for even cooking.
Tips
In addition to potatoes, you can use any vegetable from your fridge, even cooked.
For more lightness, add liquid cream with the eggs.
You can bake the tortilla in the oven in a round pan.
