Spanish Tortilla

Instructions

1. Prepare the potatoes and onions
   Peel and slice the potatoes into thin rounds, about 1/8 inch thick. Thinly slice the onions. Place the potatoes in a bowl of cold water for 5 minutes to remove excess starch, then drain well and pat dry with paper towels.
2. Fry the potatoes and onions
   Heat the olive oil in a large 10-12 inch non-stick skillet over medium heat. Add the potatoes and onions, season with 1 teaspoon of salt, and cook gently for 15-20 minutes, stirring occasionally, until the potatoes are tender but not browned. They should be soft enough to be easily pierced with a fork.
3. Prepare the egg mixture
   While the potatoes are cooking, beat the eggs in a large bowl with the remaining 1/2 teaspoon salt and pepper. Once the potatoes and onions are cooked, use a slotted spoon to transfer them to the bowl with the beaten eggs, leaving the oil in the pan. Gently fold the warm potato mixture into the eggs and let stand for 5 minutes.
4. Cook one side of the tortilla
   Pour off all but 2 tablespoons of oil from the skillet and return to medium-high heat. When the oil is hot, pour the potato and egg mixture into the skillet, spreading it evenly. Immediately reduce the heat to medium-low and cook for 6-8 minutes, occasionally shaking the pan gently to prevent sticking.
5. Flip the tortilla
   When the bottom is golden and the top is still slightly runny, place a large flat plate over the skillet. Holding the plate firmly against the skillet, quickly and confidently flip the skillet over so the tortilla transfers to the plate. Slide the tortilla back into the skillet with the uncooked side down and cook for another 3-4 minutes until golden on the bottom and cooked through.
6. Rest and serve
   Slide the finished tortilla onto a clean plate and let it rest for at least 5 minutes before slicing. Serve warm or at room temperature, cut into wedges or squares. Garnish with chopped parsley if desired.