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[sauce] Tortilla Espanola

900G (2 lbs) Yukon gold potatoes, peeled and sliced 1/8 inch thick
1 3/4 teasp salt, divided use
1/2 cup, plus 2 tablesp extra virgin olive oil, divided use
1 cup chopped yellow onions
1/3 cup chopped red bell peppers
1/3 cup chopped green peppers
1/2 cup diced choriizo sausage
1 cup diced Serrano ha
10 large eggs

Toss together the sliced potatoes and 1 teasp salt in  a medium bowl.
Heat 1/2 cup olive oil in a large heavy non stick or well seasoned cast iron skillet over medium heat and add the potatoes.
Cook stirring occasionally, until the potatoes start to soften but not brown, about 5 minutes.
Add the onions, peppers, sausage, and ham.
Continue to cook, stirring often, until the potatoes are tender, the chorizo cooked through, and the ingredients well blended, another 5 to 10 minutes.
Transfer the potato and onion mixture to a colander placed over a large bowl and drain.
Clean the pan.
Beat the eggs in a large bowl until smooth, then stir in the potato mixture.
Season with 3/4 teasp salt.
Return the pan to medium heat and add 2 tablesp of olive oil.
When the oil is very hot, add the egg mixture to the pan.
Tilt the pan so that the eggs run over the bottom of the pan in an even layer, then turn the heat to low.
Cook, shaking the pan from time to time until the omelet has set, about 8 minutes.
Cover the pan with an omelet turner or flat bottomed pot lid. Then carefully slide the inverted omelet back into the pan.
Return to the heat and cook the other side until lightly browned, about 5 minutes.
Slide the omelet out onto a plate.
Allow to cool to room temperature, cut into 8 wedges  to serve.
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