Peel the potatoes and carrots and cut into approx. 1 cm cubes. Cook in salted water for approx. 4 minutes until al dente, then drain and keep ready.
Peel both types of peppers and cut into pieces of the same size. Halve and core the peppers and cut into fine strips. Peel the onion and cut into cubes.
Preheat the oven to 180 °.
Sauté the onion cubes in olive oil in a large pan and then add the minced meat. Season with pepper, salt, chilli flakes and marjoram and stir-fry well. Turn the heat down a little.
Add the paprika, chili peppers and beans (with the stock from the can) and stir-fry for approx. 3 minutes. Then add the slightly pre-cooked potatoes and carrots to the mixture and stir-fry lightly.
Whisk eggs and cream, season with pepper and salt and pour evenly over everything. Shake the pan a little so that the egg mixture penetrates and is well distributed. Reduce the heat a little again and fry the underside of the tortilla for approx. 3 minutes. Then put the pan on the middle rack in the preheated oven and let everything set for 25-30 minutes.