Heat the oil in a medium, ovenproof pan and cook the onions, garlic and peppers for 8-10 minutes until softened and lightly coloured. Add the chorizo and potatoes. Cook for 2-3 minutes, stirring, then add the peas and the green beans. Stir over a medium heat for a minute or so. Scatter the feta into the pan and toss gently.
Beat the eggs with a pinch of salt and plenty of freshly ground black pepper. Add the parsley, then carefully pour the mixture into the pan. Cook the tortilla over a low heat, without stirring, for 10 minutes or until almost set. Preheat the grill.
Transfer the pan to the grill and cook the tortilla under a medium-hot heat for 5-10 minutes until just set (to check, insert a knife into the middle - there should be no runny egg).
When done, loosen the edges and turn out onto a board. Cut into wedges and serve warm with a green salad.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home and view the full Food safety at home video.