Spanish Tortilla with Roasted Red Peppers and Peas

6 tablespoons plus 1 teaspoon extra virgin olive oil

1 ½ pounds Yukon Gold potatoes (3 to 4 medium), peeled, quartered lengthwise, and cut crosswise into ⅛-inch-thick slices

1 small onion, halved and sliced thin

1 teaspoon table salt

¼ teaspoon ground black pepper

8 large eggs

½ cup jarred roasted red peppers, rinsed, dried, and cut into ½-inch pieces

½ cup frozen peas, thawed

Garlic Mayonnaise (see note) (optional)

Directions at americastestkitchen.com

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