Combine the potatoes in a medium saucepan with enough cold water to cover by 2 inches.

Bring to a boil over medium-high heat and cook until the potatoes are tender but hold their shape, about 10-12 minutes; drain.

Heat 1 tablespoon of the oil in a 10-inch nonstick skillet over medium heat.

Add the onion, garlic and bell pepper; cook, stirring occasionally, until softened, 8-9 minutes.

Whisk together the eggs, salt and pepper in a bowl. Stir in the warm potatoes and onion mixture; let stand 5 minutes.

Heat the remaining 1 tablespoon oil in the skillet over medium-high heat.

Add the potato-egg mixture and pat with a spatula to form a disk.

Reduce the heat to medium-low and cook until golden on the bottom, 10-11 minutes.

Invert a large plate over the skillet and flip the skillet over to drop the torta onto the plate. Return the skillet to the heat and slide the torta back into the pan, uncooked side down.

Cook until a toothpick inserted into the center comes out clean, 6-7 minutes.

Remove from the heat and slide onto a cutting board or serving platter. Let cool 10 minutes before cutting into wedges.

Serve warm or at room temperature.