Fry the potatoes together with the unpeeled garlic cloves, then set aside.

In a skillet, heat a splash of olive oil. Add the zucchini, pepper, and the peeled garlic cloves you fried earlier. Stir to prevent sticking. When the zucchini starts to soften, add the potatoes and mix well.

In a bowl, beat the 3 eggs. Add salt and pepper, then pour the mixture into the skillet and cook until the eggs begin to set.

After a few minutes, flip the omelette and cook until set and golden on the other side. Your tortilla is ready!