Start by peeling the potatoes and using a coarse grater to grate them. Place the grated potatoes in a large bowl and cover them with water. Give them a good mix by hand and let them sit aside.

Peel and dice the onion. Wash the red pepper, remove the stalks and seeds, and chop it into small pieces.

Heat the oil in a pan over medium heat. Once the oil is hot, add the diced onion and cook for about 3-4 minutes, until it starts to soften.

Add the chopped red pepper to the pan and stir well. Let this mixture simmer for 5-7 minutes before removing it from heat.

Drain the water from the grated potatoes, then squeeze out any extra moisture with your hands. Add the drained potatoes to a clean bowl.

In this bowl, add the eggs, salt, marjoram, nutmeg, and ground red pepper. Stir everything together until well combined.

Preheat your oven to 180 degrees Celsius (350 degrees Fahrenheit).

Brush a baking dish with 1 tablespoon of oil. Pour the potato mixture into the prepared dish, spreading it out evenly.

Add the cooked onion and pepper mixture on top of the potato layer, making sure to spread it evenly.

If you like, you can grate some cheese over the top for extra flavor.

Place the baking dish in the preheated oven and bake for about 50 minutes, or until the potatoes are cooked through and the top is golden brown.