Spanish Potato Salad

Ingredients:

6 eggs

    6 potatoes, peeled and cubed
    2 green bell pepper
    2 red bell pepper
    1/2 onion
    1 large fresh tomato
    1 (6 ounce) can tuna
    1/2 cup green olives with pimento or anchovy
    1/4 cup extra virgin olive oil
    2 tablespoons distilled white vinegar
    1 teaspoon salt

Preparation:


Put eggs in a pan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 13 to 15 minutes. Take out from hot water, keep cold, and peel. 
Cut eggs into quarters, and set aside.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender around 17 minutes. Transfer to a large bowl.
Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. 
Serve cold