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1. Preheat oven to 375 degrees.
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2. Line a 9-inch cake pan with aluminum foil and brush with olive oil on bottom and sides.
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3. Toss the potatoes, onion, garlic, green onions, bell pepper, 1/2 tsp of salt, and 1/4 tsp of pepper together with olive oil (just enough to coat them) in a large bowl, until the potatoes are thoroughly coated with oil and the potato slices separate.
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4. In a large, DEEP, 10-inch skillet, heat about 2 Tbsp of olive oil over high heat until hot.
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5. Reduce heat to medium and add potato mixture to skillet. Set the bowl aside for the moment, but no need to wash, we'll use it again.
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6. Cover potato mixture and cook, stirring every few minutes until potatoes are tender. About 25 minutes.
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7. While the potatoes are cooking, whisk the eggs and about 1/2 tsp of salt in the reserved bowl.
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8. Fold the potato mixture into the egg mixture, scraping the skillet.
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9. Mix grated Parmesan cheese into the potato/egg mixture.
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10. Pour the potato/egg mixture into the prepared foil-lined pan.
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11. Cook, uncovered for about 20-25 minutes or until golden brown and set.
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12. Slide onto a plate and allow to cool for about 15 minutes before cutting. Serve warm or at room temperature, sliced into wedges.
