Cover the potatoes and boil them in water for about 20 minutes. Quench cold, peel and let cool completely.
Clean, wash and cut the peppers into small cubes. Peel and finely dice the onion and garlic. Grate cheese. If possible, cut potatoes into slices of equal thickness.
Heat 1 tablespoon of oil in a coated pan (with lid). Fry the bell pepper, onion and garlic for about 5 minutes. Remove. Heat 4 tbsp. oil in the frying fat. Fry the potatoes for about 5 minutes, turning them over.
Fold in the paprika mixture. Season with salt and pepper.
Whisk eggs, milk, cheese, approx. 1/2 teaspoon salt and a little pepper. Pour over the potatoes, cover and allow to set at low heat for 10-15 minutes. Turn out the tortilla and fry on the other side for 4-5 minutes.
Meanwhile wash parsley, shake dry, pluck leaves and cut into strips. Cut tortilla into cake pieces and sprinkle with parsley. Serve with olives and green salad.