In a sauté pan over moderate heat, sauté the onions, peppers, garlic and potatoes with 2 tablespoons olive oil until soft and golden brown. Season with salt, cumin and saffron, then sauté for half a minute longer. Stirring frequently to prevent burning. Transfer to a bowl. Season the eggs with the remaining ¼ teaspoon salt and pour the eggs over the potatoes in the bowl. Gently mix together.

Place a 8-inch skillet on the stove top and coat the cooking surface of the skillet, bottom and sides, with 1 teaspoon oil. Pour the egg and potato mixture into the pan. Cover with a lid and cook on very low heat until egg is 90% cooked. Remove from heat and place a large plate over the pan, and gently flip the pan upside down. Slide the tortilla off the plate and back into the pan to brown the bottom side over moderate heat.

Slice, and garnish with fresh chopped parsley and cilantro and serve warm with garlic aioli.