This dish can be served warm or at room temperature alongside olives and pickles as an appetizer or served with a salad as a light entree. You will need a 10-inch nonstick skillet with a tight-fitting lid for this recipe.

1 1/2 pounds Yukon Gold potatoes, peeled, quartered, and sliced 1/8 inch thick

1 small onion, halved and sliced thin

6 tbsp plus 1 tsp extra virgin olive oil

Salt and pepper

8 large eggs

1/2 cup jarred roasted red peppers, rinsed, patted dry, and cut into 1/2-inch pieces

1/2 cup frozen peas, thawed

  1. Toss potatoes and onion with 1/4 cup oil, 1/2 tsp salt, and 1/4 tsp pepper in large bowl. Heat 2 tbsp oil in 10-inch nonstick skillet over medium high heat until shimmering. Add potato mixture to skillet and reduce heat to medium low; set bowl aside without washing. Cover potatoes and cook, stirring every 5 minutes, until tender, about 25 minutes.
  2. Beat eggs and 1/2 tsp salt together with fork in reserved bowl until combined and mixture is pure yellow; do not overbeat. Gently fold in potato mixture , red peppers, and peas, making sure to scrape all of potato mixture out of skillet.
  3. Heat remaining 1 tsp oil in now-empty skillet over medium high heat until just smoking. Add egg mixture and cook, shaking skillet and folding mixture constantly for 15 seconds. Smooth top of egg mixture, reduce heat to medium, cover, and cook, gently shaking skillet every 30 seconds, until bottom is golden brown and top is lightly set, about 2 minutes.
  4. Off heat, run heat-resistant rubber spatula around edge of skillet and shake skillet gently to loosen tortilla; it should slide around freely in skillet. Slide tortilla onto large plate, then invert onto second large plate and slide back into skillet browned side up. Tuck edges of tortilla into skillet with rubber spatula. Continue to cook  over medium heat, gently shaking skillet every 30 seconds, until second side is golden brown, about 2 minutes. Slide tortilla onto cutting board and let cool slightly. Slice and serve hot, warm, or at room temperature.

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