Tortilla Espanola – Classic Spanish Egg and Potato Delight

Ingredients

• 4 medium potatoes, peeled and thinly sliced
• 1 medium onion, finely chopped
• 6 large eggs
• 0.5 cup extra virgin olive oil
• to taste salt and pepper
• for garnish fresh parsley, chopped

Instructions

1. Heat the olive oil in a large non-stick skillet over medium heat. Add the sliced potatoes and chopped onion, and season with salt and pepper. Cook gently for about 15-20 minutes, stirring occasionally, until the potatoes are tender and slightly golden.
2. While the potatoes are cooking, crack the eggs into a large bowl. Beat them lightly with a whisk or fork until well mixed. Season with a bit of salt.
3. Once the potatoes and onions are cooked, drain them from the oil (reserve the oil) and add them to the bowl with the beaten eggs. Gently mix to combine, ensuring the potatoes are coated without breaking them too much.
4. In the same skillet, add a couple of tablespoons of the reserved olive oil and heat it over medium-low heat. Pour in the egg and potato mixture, spreading it evenly.
5. Cook for about 5-7 minutes, or until the bottom is set and golden brown. Use a spatula to lift the edges to check for browning.
6. Place a large plate over the skillet and carefully flip the tortilla onto the plate. Add a little more oil to the skillet, then slide the tortilla back in to cook the other side. Cook for another 5-7 minutes until golden and cooked through.
7. Once done, slide the tortilla onto a serving platter and allow it to cool slightly. Cut into wedges and garnish with fresh parsley.