Preheat the broiler section of your oven.

In a 10-inch cast-iron skillet, heat 2 tablespoons of oil. Stir-fry the onion, peppers, and garlic until tender.

Using a slotted spoon, remove vegetables from the skillet and set them to one side.

Over medium heat, crisp up the potatoes until lightly brown using the same skillet.

Return the vegetable mixture to the skillet along with the zucchini. Cook on medium heat for 4 minutes.

In a separate bowl, whisk eggs with salt and pepper. Pour over the contents of the skillet.

Cover the whole mixture before cooking for another 8-10 minutes, or until eggs are mostly set.

Remove from burner and broil for 2 minutes, or until eggs finish setting, about 6 inches from the heat source in the oven.

Using a sharp knife, cut into wedges and serve hot.