Heat olive oil in a pan. Add sliced onions, sliced potatoes, salt, black pepper, and little water. Cover the pan with a lid and cook for some time. Once the potato slices are cooked, add red and yellow bell pepper juliennes. In a bowl, beat eggs with salt and black pepper. Add grated cheese. Pour the beaten egg mixture in the potato mixture. Swirl the pan to spread the egg mixture evenly in the pan. Cook both sides. Transfer the frittata to the serving plate. Cut into pieces. For the chutney, blend spring onion greens, chopped coriander, ginger, and onions, cumin powder, lemon juice, oil, black pepper, salt, and little water. Blend well. Serve frittata with green chutney.