Preheat oven to 200 degrees Celsius. Place whole capsicums on an oven tray lined with baking paper. Roast for 30 minutes or until the skin starts to blacken. Remove from oven, wrap the capsicums in aluminium foil and set aside
Finely slice the onion into half-moons. Heat 2 tablespoons of oil in a n oven proof skillet over medium heat. Add onion and salt, stir well. Cover with a lid and reduce heat to low. Cook for 10-15 minutes, (add a splash of water if they begin to catch). Stir occasionally until the onion becomes soft and slightly browned. Remove from pan and set aside.
While the onion is cooking thinly slice the potatoes. When the onions have been removed from the pan heat the remaining 2 tablespoons of oil in the skillet and fry off the potatoes for 5 minutes.
Beat eggs in a large bowl, stir through cheese, cracked pepper, and cooked onion. Pour into skillet over potatoes, carefully distributing egg mixture around the potato. Bake for 30 until set and golden.
Peel skin from capsicums, remove seeds, and slice the cheeks of each capsicum. Mix with fresh oregano leaves, a drizzle of olive oil and a pinch of salt.
Slice tortilla and serve with a spoonful of salsa.