Tortilla Espanola (Spanish Omelette)

Ingredients

• ½ cup + 2 Tbsp extra virgin olive oil
• 2 medium Yukon Gold potatoes, peeled and sliced ⅛” thick
• 1 onion, chopped
• 1 Tbsp Piquant Post Spanish BBQ
• 8 eggs
• 1 roasted red pepper, sliced (optional)
• ½ tsp salt
• ¼ tsp pepper
• Fresh cilantro