Peel the potatoes and cut them into small cubes.

Chop the onion and green bell pepper into small pieces.

Place all the ingredients in a microwave-safe dish. Add salt, black pepper, and a generous drizzle of olive oil. Cover with plastic wrap and poke several holes with a fork to let steam escape.

Microwave for 14 minutes. Let cool slightly so the eggs don’t set too quickly.

Beat the eggs, add them to the potatoes, and pour the mixture into a skillet. Cook to your preferred doneness and serve.