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.