Mushroom and Roasted Red Pepper Tortilla

Name: Mushroom and Roasted Red Pepper Tortilla
Yield: Makes 4 Servings
Ingredients: 1/2 cup extra-virgin olive oil; 1 pound russet potatoes, peeled, cut into 3/4-inch pieces; 1 medium onion, chopped; 4 ounces mushrooms, chopped; 1/4 cup chopped drained roasted red peppers from jar; 8 large eggs, beaten to blend; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper