Preheat the oven to 175 degrees.
Chop the onion with a cradle knife. Place the peppers on an oiled tray and grill in the oven until the skin is black. Blanch (scald) the tomatoes, skin them and mash them with a fork, add sugar.
Peel the skin from the bell pepper, remove the seeds and stem ends, and cut the peppers lengthwise into narrow strips.
Heat olive oil in a frying pan, sauté the onion, tomatoes and peppers and finally add the anchovy fillets.
Rub a frying pan with a sliced clove of garlic and grease with lard. Put the eggs in a large enough bowl, beat with a whisk, season with salt and stir the vegetables with the eggs.
Pour the egg mixture into the garlic frying pan and cook over a low heat. Keep shaking the frying pan. Use a spatula – if necessary – to carefully loosen the tortilla from the edge. Cover the skillet with a flat plate, holding the skillet and plate firmly together, and turn to the other side. The half-finished tortilla is now on the plate. Rub the frying pan again with garlic and grease with lard. Carefully slide the tortilla back into the skillet again, browned side up, to finish cooking.
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