1 med. onion, chopped
1 sm. or 1/2 lg. green pepper
3 med. sized potatoes
5 or 6 eggs, well beaten
Oil
Salt

Peel potatoes. Cut in eighths longways. Slice each piece very thinly. Each slice of potato will be about the size of a nickel. Using nonstick frying pan (about 8 inches), fry potatoes, onions, and pepper together. Use generous amount of oil. Now, take potato mixture out of pan using slotted spoon or spatula, and put it into beaten eggs. Stir with fork. Potatoes should be "swimming" in eggs. Add salt to taste. If you need to, add an egg at this time. Pour off most of oil in fry pan. Make sure pan is hot when you pour mixture into it. Jiggle pan to make sure eggs and potatoes don't stick. When eggs look done on one side, flip with a plate over pan. Gently introduce tortilla back into the pan to cook the other side. Cook slowly. Tortilla is done when the other side is cooked. Turn out onto plate. Good served warm or at room temperature.