Spanish Potato Omelet - cooking recipe

Ingredients

1/4 c. olive oil
1/4 c. vegetable oil
1 lb. thin skinned red or white potatoes, cut into 1/8-inch slices
1/2 tsp. salt, divided
1 small onion, cut in half lengthwise, thinly sliced crosswise
1/4 c. chopped green bell pepper
1/4 c. chopped red bell pepper
3 eggs

Preparation

Heat oils in a large skillet over medium-high heat.
Add potatoes to hot oil. Turn with spatula several times to coat all slices with oil.