Bring a large pot of salted water to a rolling boil. Carefully add the cut potatoes and let them cook for 6 - 7 minutes. Drain and let cool for a minute.

Heat the 2 tablespoons oil in a large skillet over medium high heat.

Place the potatoes in the hot oil cut-side-down. Take the time to arrange the potato pieces in a single layer. After they’ve cooked for 3-4 minutes, the cooked side should have a nice golden crust. Use a spatula to flip them, and then carefully arrange them in the skillet again in a single layer with the uncooked side down.

Once you have a pretty golden color on the second side, scrape the potatoes to one side of the skillet and add the onions and peppers to the empty side. If you let the onions and peppers occupy only part of the open space, you will have room to cook your eggs, too! Note that you may need to use that extra tablespoon of oil for the onions, peppers, and/or eggs. Cook the eggs to your preference.

Add salt and pepper to taste. Use your spatula to lift the eggs, toss the potatoes and veggies together, and then serve with the eggs over the top.