Spanish Potato And Egg "Tortilla"

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/4 cup extra-virgin olive oil

1 medium onion, thinly sliced

2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced

6 large eggs

1 tablespoon water

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/2 cup drained roasted red peppers packed in olive oil with garlic

1 1/2 tablespoons roasted pepper oil (from jar of peppers)

1 tablespoon red wine vinegar

Freshly ground black pepper, to taste

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