Spanish Potato and Egg "Tortilla"

Ingredients

• ½ teaspoon kosher salt
• 1 ½ tablespoons roasted pepper oil (from jar of peppers)
• 2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced
• Freshly ground black pepper, to taste
• /4 cup extra-virgin olive oil
• ½ cup drained roasted red peppers packed in olive oil with garlic
• ¼ teaspoon black pepper
• + 4 more ingredients
• • 1 tablespoon water
  • 1 medium onion, thinly sliced
  • 1 tablespoon red wine vinegar
  • 6 large eggs

Put oil, onion and potato in a heavy, 10-inch skillet; cook over medium heat, turning occasionally, until tender, 15 to 20 minutes.Preheat broiler. Beat together eggs, water, salt and pepper; pour over potato mixture. Spread out entire mixture, then cook over low heat until bottom is lightly brow...

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