Peel and finely dice 1 onion. Peel and finely chop the garlic.
Wash, quarter, deseed and chop the peppers.
Heat half the oil in a pan and fry the chopped onion and garlic over a medium heat until softened. Add the pepper quarters and cook for 3-4 minutes.
Pour in the white wine and season with salt and pepper.
Pour in the stock and tomatoes and simmer, covered, over a medium heat for 15 minutes.
Meanwhile, peel and finely grate the remaining onion.
Peel and coarsely grate the potatoes.
Lightly press the potatoes in a cloth to remove excess liquid and mix with the grated onion. Season with salt, pepper and freshly grated nutmeg.
Mix the egg with the potato mixture and fold in the flour. Stand for 5 minutes.
Shape the potato mixture into 4 fritters. Heat the remaining oil in a pan and fry the potato fritters for 3 minutes on each side. Serve the potato fritters on the stewed vegetables and scatter over the feta cheese. Garnish with oregano leaves.