Potato Recipes | Tortilla Española with Red Pepper Sauce

Ingredients

• ½ cup olive oil
• 2 large (or 4 medium) russet baking potatoes, peeled and sliced
• 1 yellow onion, chopped
• 1½ teaspoons salt
• 6 cloves garlic, minced
• 8 eggs
• 1 16 oz. jar roasted red peppers, drained
• 1 garlic clove
• ½ teaspoon salt
• juice of one lemon
• ¼ cup olive oil
• 1 cup walnuts
• green onion, chopped