Tortilla Española

Ingredients

• 6 large eggs
• 2 medium potatoes
• 1 large onions
• 1 cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons fresh parsley

Instructions

1. 1

   Peel the potatoes and slice them thinly (about 1/8 inch thick).

2. 2

   Peel and thinly slice the onion.

3. 3

   In a large skillet, heat 3/4 cup of olive oil over medium heat.

4. 4

   Add the sliced potatoes and onion to the skillet, sprinkle with salt, and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned.

5. 5

   Once cooked, drain the potatoes and onion in a colander to remove excess oil. Let them cool slightly.

6. 6

   In a large bowl, beat the eggs and season with salt and black pepper.

7. 7

   Gently fold the cooled potato and onion mixture into the beaten eggs.

8. 8

   In the same skillet, add the remaining olive oil and heat over medium heat.

9. 9

   Pour the egg, potato, and onion mixture into the skillet, spreading it evenly. Cook for about 5 minutes until the edges are set.

10. 10

    Using a large plate, carefully flip the tortilla over and cook the other side for an additional 5 minutes, until golden brown.

11. 11

    Once cooked, slide the tortilla onto a serving plate and let it cool for a few minutes.

12. 12

    Garnish with chopped fresh parsley before slicing and serving.