Drain kidney beans and corn, rinse cold and drain. Peel and chop onion and garlic. Heat the oil in a large pan. Fry the onion and garlic in it until transparent.
Add beans, corn and peas and fry briefly. Whisk eggs and milk. Season with salt and pepper. Pour into the vegetables, cover and let it simmer at low heat for about 10 minutes. Turn with the help of a lid or a round cake pallet and fry from the other side for about 10 minutes as well.
Quarter tortilla. Serve with a dash of crème fraîche. Sprinkle with crushed chilli and chopped parsley.