Pre-heat the oven to 180°C.
Heat the olive oil in a large frying pan over a medium-high heat and fry the potato slices in the pan for a few minutes, then reduce the heat and cover the pan, allowing them to cook for 8-10 minutes.
Make sure the potatoes cover the base of the pan, then remove the cover and increase the heat so that the bottoms are browned and crispy.
Meanwhile, whisk together the eggs, milk and seasoning. Pour the eggs into the frying pan and transfer to the oven. Let it bake until puffed and set; usually 10-12 minutes. Remove from the oven and allow to sit for a few minutes before turning out onto a chopping board.
Slice into small 1 inch cubed portions. Wrap some of the olives in the strips of flour tortilla and arrange with the rest of the olives in a serving bowl. Arrange the chopped peppers, then sit the tortilla appetizers on top.
Sprinkle the paprika over them and serve with cocktail sticks.