Basque Potato and Pepper Tortilla with Ham and Cheese

Name: Basque Potato and Pepper Tortilla with Ham and Cheese
Ingredients: 2⁄3 cup plus 2 Tbsp. extra-virgin olive oil; 2 medium yellow onions, quartered and thinly sliced; 1 1⁄2 tsp. kosher salt; 2 lb. large Yukon Gold potatoes (about 6 large potatoes), peeled and sliced 1/8 inch thick; 2 large red bell peppers, thinly sliced (3 1/2 cups); 1⁄4 tsp. freshly ground black pepper; 10 large eggs; 8-10 thin slices firm sheep's milk cheese, such as Ossau-Iraty or Manchego (optional); 8-10 thin slices jambon de Bayonne, serrano ham, or prosciutto (optional)

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Slice this egg-based tortilla through the middle like a sandwich roll and layer it with cured ham and sheep's milk cheese.

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Ingredients

2⁄3 cup plus 2 Tbsp. extra-virgin olive oil
2 medium yellow onions, quartered and thinly sliced
1 1⁄2 tsp. kosher salt
2 lb. large Yukon Gold potatoes (about 6 large potatoes), peeled and sliced 1/8 inch thick
2 large red bell peppers, thinly sliced (3 1/2 cups)
1⁄4 tsp. freshly ground black pepper
10 large eggs
8-10 thin slices firm sheep's milk cheese, such as Ossau-Iraty or Manchego (optional)
8-10 thin slices jambon de Bayonne, serrano ham, or prosciutto (optional)