From craving to table
Instructions
- 1
Heat 1/2 cup olive oil in a large nonstick or cast-iron skillet over medium heat.
- 2
Add sliced potatoes and onions, seasoning with 1 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring often, until potatoes are tender but not browned, about 15 minutes.
- 3
Use a slotted spoon to transfer the potatoes and onions to a large bowl, reserving excess oil in the skillet.
- 4
In a separate bowl, beat 6 large eggs, then add to the potato-onion mixture. Gently combine.
- 5
Pour off excess oil from the skillet, leaving about 1 tablespoon. Return the skillet to medium-low heat.
- 6
Pour the egg-potato-onion mixture into the skillet. Cook gently, shaking the pan occasionally, until the edges are set but the center is still slightly runny, about 7-8 minutes.
- 7
Carefully invert the tortilla onto a large plate, then slide it back into the skillet to cook the other side for 5-7 more minutes, until fully set and lightly golden.
- 8
Slide the finished tortilla onto a serving plate. Let cool slightly, then slice into wedges and serve warm or at room temperature. Garnish with fresh parsley if desired.