Boil potatoes in their skins. Lower the potatoes in cold water, salt water if desired, bring to a boil and cook over medium heat for about 20 minutes. Ready to define the knife easily comes to the middle, then finish. Cool to room temperature.
Prepare the dressing: finely chop the parsley, cilantro and green onions with a knife.
Finely chop the chili pepper. Bell pepper - likewise.
All cut, mix and fill with oil. Salt and pepper to taste.
Leave on for 15 minutes.
Potatoes cut into slices. Put on a flat dish.
Onions cut into slices. To peel back the layers and spread on top of potatoes.
Tomato cut into half rings and put on top of onions. Pour/pour (depending on the amount of oil) on top of the prepared filling.