Wash, peel, and dice the potatoes into small cubes. Chop the onion and bell pepper into pieces.

In a skillet, heat olive oil over medium heat. Add the diced potatoes, season with salt and pepper, and sauté for 10-12 minutes until golden brown.

Stir in the chopped onions and bell peppers, sauté for 3-5 minutes until the onions are translucent.

In a bowl, crack the eggs, add a pinch of salt and pepper, and whisk until frothy.

Pour the whisked eggs over the mixture in the skillet and gently fold them in. Cook over medium-low heat for 3-4 minutes until set.

Remove from heat, garnish with herbs if desired, and serve warm.