Clean the pepper, wash it, remove the seeds and cut it into strips. Peel the cabbage and cut it into rings. Wash the tomatoes, remove the sprouts from the stems and cut each tomato into eight parts.
Peel the potatoes and grate them finely. Heat the olive oil and fry the onion and pepper. Add the potato and cook for three minutes. Then add the tomato and mix well.
Wash the parsley, drain it and chop it. Beat the eggs with the parsley and the vegetable broth. Season to taste and pour the mixture over the vegetable sauce.
Let it set with the pan covered for about eight minutes, until it is compacted. Cut the tortilla into four pieces and serve piping hot.
A good accompaniment to this tortilla is the Caesar salad. It will give the food a fresh touch, very typical of summer.
