Place the peeled and diced potatoes in a medium saucepan and cover with water. Cook at medium heat until they are cooked but still firm (about 15 minutes). Make sure to check from time to time, in order to not overcook the potatoes. Once done, drain the water and set aside.
While you are cooking the potatoes, roast the peppers, either in an oven or over an open flame (if you have a gas stove) or under a broiler (if you have an electric stove). If using the broiler method, turn the setting to high and place the peppers on an aluminum covered baking sheet, then roast for about 3-4 minutes, making sure to turn the peppers to have an even roasting.
Remove the peppers from the heat, cover with the aluminum foil, and let them steam for 3 more minutes. Remove the skins, then make a slit from the top to the bottom of the pepper and remove the seeds and veins. Cut the peppers into strips.
Heat vegetable oil in a large skillet over a medium-high heat. Add the onion and cook until transparent (or, if you’re like me until they start becoming golden around the edges, this gives them more flavor).
Add the drained potatoes and keep cooking for 3 more minutes, then stir in the pepper strips, and pour in the cream. Keep cooking for 2-3 minutes, just to warm up the peppers and cream. Season with salt and pepper. Enjoy with warm corn tortillas!