JEANA’S TORTILLA ESPANOLA

Jeana brought this to our appetizer meal for canasta, but it would also really be good at breakfast. It is similar to a frittata and was very tasty. I don't know why it has tortilla in the title, because there are no tortillas in this dish -- I'm thinking it probably means a Spanish torte?  Whatever it means, we really liked it.  Needless to say, there were no leftovers of this dish.

1 lb. baking potatoes, thinly sliced
Salt and freshly ground pepper, to taste
1 small sweet onion, thinly sliced
¼ c. olive oil
3 eggs
4 oz. Serrano ham, diced or torn into shreds
1 roasted red pepper, diced
1 TB capers

Season potatoes and onion with salt and pepper. Separately fry potatoes and onion in olive oil until soft but not brown; set aside and let cool slightly. Mix everything together in a large bowl. Coat a medium skillet with non-stick spray. Pour mixture into skillet and arrange potato slices to lay flat. Cook over low-medium heat until bottom is golden brown and set, about 8-12 minutes. Invert onto a plate and slide back into the skillet. Cook until 2nd side is set, about 5 minutes. Slide out onto a plate and serve at room temperature.