Tortilla Espanola

1/2 c olive oil (less)
6 c russet potatoes, peeled and diced
2 c yellow onion, diced
4 large eggs, beaten
salt and pepper

(chicken anduille sausage, diced and 
sauteed; 3 italian tomatoes, seeded 
and diced; mushrooms, diced and 
sauteed; 1/2 red pepper, diced and 
sauteed.) 

in nonstick skillet, low heat, warm 
1/4 c oil; add potatoes and onions, 
cover and cook until softened 
(turning--15 min); transfer to bowl 
and cool completely.  When cooled, 
add all, mix, form (flat) in oven-
proof skillet; preheat broiler (low); 
cook medium on stove top til browned 
on bottom (7-10 min); cook under 
broiler til top browned (5 min).

Serve hot, cold, or room temperature.