Spanish Tortilla with Roasted Red Peppers and Peas… | Eggland's Best

Ingredients

• 6 tbsp plus 1 tsp extra virgin olive oil
• 1 1/2 pounds Yukon Gold potatoes (3-4 medium), peeled, quartered lengthwise, and cut crosswise into 1/8-inch-thick slices
• 1 small onion, halved and sliced thin
• 1 tsp table salt
• 1/4 tsp ground black pepper
• 8 Large Eggland's Best Eggs
• 1/2 cup jarred roasted red peppers, rinsed, dried, and cut into 1/2-inch pieces
• 1/2 cup frozen peas, thawed