Potato Tortilla

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2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick

1 onion, peeled and thinly sliced

3 tablespoons olive oil

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

2 teaspoons salt

Freshly ground black pepper to taste

8 large eggs, beaten well

4 small piquillo peppers, halved lengthwise

Cold-press extra virgin olive oil for drizzling

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