Heat your oven to 190ºC/Fan 170ºC/Gas 5. Scrub the potatoes. Slice into chunky chips and pop in a bowl. Toss them with 1 tbsp oil and a little salt. Spread the chips out on a baking tray. Roast for 30 mins, giving the tray a shake halfway through
the cooking time to turn them over.
While the chips bake, peel and finely chop the onion. Warm an ovenproof frying pan for 1 min. Add 1 tsp oil and the onion. Season. Sweat the onion for 10 mins over a low heat, stirring now and then, till the onion is soft.
While the onion cooks, halve the peppers. Scoop out the seeds and white bits, then roughly chop them. Finely chop the tomatoes. Peel and thinly slice 1 garlic clove.
Add the chopped peppers. Turn the heat up to medium. Fry and stir for 5 mins to soften the peppers. Add the tomatoes and sliced garlic. Cook for another 5-8 mins till the veg are soft.
Beat the eggs with a little salt and pepper. Pour into the frying pan. Cook over a medium heat for about 5 mins till the underneath is just set. Check by lifting up the mixture gently with a palette knife.
Move the chips down a shelf in the oven. Put the tortilla in the oven. Bake for 5 mins till the top is set.
While the tortilla and chips finish cooking, peel and crush the remaining garlic clove. Pop in a bowl with 2 tbsp red wine vinegar, 1 tbsp Dijon mustard, 1 tbsp honey and 2 tsp oil. Season and whisk to make a dressing.
Toss the salad leaves with the dressing. Serve the tortilla in slices with the chips and salad.