Spanish Tortilla (Potato Omelet)

Ingredients

• 2 medium, peeled and thinly sliced Yukon gold potatoes
• 1, thinly sliced Yellow onion
• 6 large Eggs
• 1/3 cup Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1 tbsp, chopped Fresh parsley(optional)

Instructions

1. 1

   Heat olive oil in a 10-inch nonstick skillet over medium heat. Add sliced potatoes and onion with a pinch of salt and cook, stirring occasionally, until potatoes are tender and lightly golden, about 12-15 minutes. Do not brown too aggressively.

2. 2

   While the potatoes cook, whisk the eggs in a large bowl with salt and pepper until well combined.

3. 3

   Drain the potatoes and onions, reserving the oil, and gently fold them into the whisked eggs. Let sit 2-3 minutes.

4. 4

   Wipe out the skillet, add 1 tablespoon of the reserved oil, and heat over medium. Pour in the egg-potato mixture and cook 3-4 minutes until the edges set.

5. 5

   Place a large plate over the skillet, carefully flip the tortilla onto the plate, then slide it back into the pan to cook the other side, 3-4 minutes more, until just set in the center.

6. 6

   Slide onto a plate, rest 5 minutes, slice into wedges, and garnish with parsley if using. Serve warm or at room temperature.