Spanish Potato Tortilla

Instructions

1. Prepare the potatoes and onions
   Peel and slice the potatoes into thin, uniform rounds about 1/4-inch thick. Thinly slice the onion. Place a large non-stick skillet over medium heat and add the olive oil. Once hot, add the potato slices and onion. Cook gently, stirring occasionally to prevent sticking, for about 15 minutes until the potatoes are tender but not browned. Season with salt and pepper.
2. Drain and cool the mixture
   Using a slotted spoon, transfer the potato and onion mixture to a colander set over a bowl to drain excess oil. Let cool for 5 minutes. Reserve 2 tablespoons of the oil for cooking the tortilla later.
3. Prepare the egg mixture
   In a large bowl, beat the eggs until frothy. Add 1 teaspoon of salt and 1/4 teaspoon of pepper. Add the cooled potato and onion mixture to the eggs and gently stir to combine, being careful not to break the potato slices.
4. Cook one side of the tortilla
   Heat a 10-inch non-stick skillet over medium heat and add 1 tablespoon of the reserved oil. Pour in the egg and potato mixture, spreading it evenly in the pan. Reduce the heat to medium-low and cook for 8-10 minutes until the bottom is golden brown and the edges are set, but the center is still slightly runny.
5. Flip and cook the other side
   Place a large plate over the skillet and carefully invert the tortilla onto the plate. Add the remaining tablespoon of oil to the skillet, then slide the tortilla back into the pan with the uncooked side down. Cook for an additional 5-6 minutes until golden brown and fully set.
6. Rest and serve
   Slide the finished tortilla onto a clean plate and let it rest for at least 5 minutes before slicing. The tortilla can be served warm, at room temperature, or cold. Cut into wedges or squares and garnish with chopped parsley if desired.