Ham and Potato Tortilla

• 3 large unpeeled potatoes (875 g)
• 2 tablespoons butter
• 1 cup thinly sliced red onion
• 1 cup finely chopped lean ham
• 1 cup finely chopped green pepper
• 8 eggs, beaten
• 1 tablespoon ReaLemon juice
• 12 teaspoon salt
• 12 teaspoon pepper

1. Slice potatoes very thinly.
2. Place slices in a saucepan and cover with salted water.
3. Bring to a boil and reduce heat.
4. Simmer for 3 minutes or until almost tender.
5. Drain and rinse under cold water.
6. Drain again.
7. Preheat over to 350 degrees F (180 C).
8. Heat butter in a skillet over medium heat.
9. Add onion slices and cook, stirring often, for 5 minutes.
10. Place ham and green pepper in a bowl.
11. Add onions and stir.
12. Arrange a third of the potato slices in a circular pattern over the bottom of a 9 inch (23 cm) quiche pan.
13. Sprinkle with some of the onion mixture.
14. Continue layering, finishing with remaining onion, ham and pepper.
15. Press down gently to compact.
16. Whisk eggs with lemon juice, salt and pepper and pour over top.
17. Bake for 40 to 50 minutes or until set in the centre.
18. Cool for 5 minutes before serving.
19. Makes 8 servings.

potatoes, butter, red onion, lean ham, green pepper, eggs, realemon juice, salt, pepper

Taken from www.food.com/recipe/ham-and-potato-tortilla-76720 (may not work)