Instructions

1. In a large non-stick skillet, heat 1/4 cup of olive oil over medium heat.
2. Add the sliced potatoes and onions to the skillet, seasoning them with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and lightly browned, about 10-15 minutes. Be cautious not to over-brown the potatoes; they should be soft but not crispy.
3. While the potatoes and onions are cooking, crack the eggs into a large bowl and beat them until well combined. Add a pinch of salt and pepper to taste.
4. Once the potatoes and onions are ready, use a slotted spoon to transfer them to the bowl with the beaten eggs. Mix gently to combine, ensuring the potatoes are evenly coated with egg.
5. In the same skillet, add a little more olive oil if needed and heat it over medium heat.
6. Pour the egg, potato, and onion mixture into the skillet, spreading it out evenly. Cook for about 5-7 minutes, or until the bottom is set and golden brown.
7. To flip the tortilla, place a large plate or lid over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side. Cook for another 5-7 minutes until set.
8. Once cooked, slide the tortilla onto a serving plate. Allow it to cool slightly before slicing it into wedges, garnishing with fresh parsley if desired.
9. Serve warm, at room temperature, or chilled. Enjoy this traditional Spanish dish with a side of fresh bread or a light salad.