Start by washing the vegetables, without peeling them and dice them.
Pour the oil into the pan and sauté the vegetables over medium heat for about 10 minutes.
Remove the Reblochon’s rind and cut it into strips. Beat the eggs into an omelette, season with salt, pepper and oregano, then pour it over vegetables, add the Reblochon pieces, reduce the heat to its lowest setting, cover and cook for about 15 minutes (depending on size of pan).
You can enjoy the tortilla as a hot dish, or cold, diced, as an appetizer.