Spanish Potato Omelet with Roasted Peppers

Name: Spanish Potato Omelet with Roasted Peppers
Ingredients: 1 lb (about 6 medium) hot green peppers for roasting, such as poblano or NuMex peppers; 2 lb (5 large) russet potatoes, peeled and cut into 1⁄4-inch/6 mm slices; 1 lb (2 medium) yellow onions, cut into 1⁄2-inch/12 mm rings; 1 ½ tsp salt; 2 c light olive oil, or a mixture of 1 cup/240 ml corn or sunflower oil and 1 cupl extra-virgin olive oil; 8 lg eggs, lightly beaten

"Year-round Spanish comfort food, perfect for snacking or pairing with wine...."

INGREDIENTS

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1 lb (about 6 medium) hot green peppers for roasting, such as poblano or NuMex peppers

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2 lb (5 large) russet potatoes, peeled and cut into 1⁄4-inch/6 mm slices

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1 lb (2 medium) yellow onions, cut into 1⁄2-inch/12 mm rings

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1 ½ tsp salt

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2 c light olive oil, or a mixture of 1 cup/240 ml corn or sunflower oil and 1 cupl extra-virgin olive oil

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8 lg eggs, lightly beaten

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