Spanish-Style Egg and Potato Tortilla

Ingredients

• 1 small potato, thinly sliced
• 1/2 onion, thinly sliced
• 3 tbsp olive oil
• 3 eggs
• 1/4 tsp salt
• to taste black pepper
• 1 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Warm olive oil in a small nonstick skillet over medium-low heat.

2. 2

   Add potato and onion slices, season with salt, and cook gently 12-15 minutes until very tender, stirring carefully so they don't brown too fast.

3. 3

   Beat eggs with salt and pepper in a bowl, then fold in the potato-onion mixture.

4. 4

   Wipe out the skillet, add a little oil, and pour in the egg mixture over medium-low heat.

5. 5

   Cook 5-6 minutes until the bottom is golden, then slide onto a plate, invert back into the pan, and cook 3-4 more minutes until just set.

6. 6

   Rest 2 minutes, garnish with parsley, and slice into wedges.