1. Preheat the Oven:

• Preheat your oven to 350°F (175°C).

2. Prepare the Potatoes:

• Peel the potatoes and slice them into even, medium-thin rounds using a mandoline or slicer for consistency.
• Line a baking sheet with parchment paper, and drizzle 1 tablespoon of olive oil on top. Toss the potato slices in the oil to coat, arranging them in a single layer if possible. Sprinkle with sea salt.
• Bake the potatoes for 15-20 minutes on the middle rack of the oven, until they are tender but not crispy.

3. Cook the Vegetables:

• While the potatoes bake, thinly slice the shallots and sweet mini peppers into even rings. Remove the seeds and stems from the peppers.
• Heat 3 tablespoons of olive oil in an oven-safe, non-stick skillet over medium heat.
• Add the shallots and peppers to the skillet, season with salt and pepper, and sauté for 4-5 minutes, stirring frequently, until tender but not browned. Adjust the heat as necessary to avoid burning.

4. Add the Potatoes to the Skillet:

• Once the potatoes are done, add them to the skillet with the sautéed vegetables. Spread everything out evenly and press down gently with a spatula. Let it cook for 2 minutes over medium-low heat.

5. Prepare the Egg Mixture:

• In a mixing bowl, whisk together the eggs until fully combined. Season with salt and pepper to taste.
• Pour the egg mixture over the potatoes and vegetables in the skillet. Use a spatula to gently nudge the vegetables, allowing the egg to seep into the gaps and cover everything evenly.

6. Bake the Tortilla:

• Transfer the skillet to the oven and bake for 8-10 minutes on the top rack, or until the eggs are set but the top is not too browned. Check the tortilla at the 8-minute mark for doneness.

7. Flip and Serve:

• Once done, remove the skillet from the oven and run a spatula along the edges and underneath the tortilla to ensure it’s not sticking.
• Place a large plate over the top of the skillet, and with oven mitts, carefully flip the skillet over so the tortilla releases onto the plate.
• Garnish with fresh parsley or herbs of your choice. Slice and serve warm, or refrigerate for later.