Tortilla Espanola
| Yield: | 8 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 1/2 | c | Roasted red peppers -- |
| Canned | ||
| 3 | md | Potatoes -- peeled |
| 12 | lg | Eggs -- or egg subst |
| Halve lengthwise/thinly | ||
| Slic | ||
| Salt -- to taste | ||
| 1 | lg | Onion -- thinly sliced |
| Pepper -- to taste |
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