INGREDIENTS

¹⁄₂ cup extra virgin olive oil, plus 2 tbsp

2lb (1kg) white baking potatoes, peeled and cut into ¹⁄₄-inch (.5cm) slices

salt and freshly ground black pepper

2 medium white Spanish onions, sliced into rings

6 large eggs

2 tbsp chopped fresh parsley

DIRECTIONS

1 In a skillet on the stovetop over medium-low heat, heat ¹⁄₂ cup of olive oil until shimmering. Add half the potato slices and cook until tender, about 15 to 20 minutes, turning occasionally. Transfer the potatoes to a bowl, leaving the oil in the skillet.

2 Cook the remaining potato slices in the oil and transfer to the bowl with the other slices. Leave the oil in the skillet and set aside. Season the potatoes with salt and pepper, gently tossing to coat.

3 In a separate skillet on the stovetop over medium heat, heat the remaining 2 tablespoons of olive oil until shimmering. Add the onion rings and cook until soft and golden, about 15 minutes. Transfer the onions to a plate and allow to cool.

4 In a bowl, whisk the eggs until smooth. Stir in the onions and gently fold in the potatoes.

5 On the stovetop over low heat, heat the reserved oil until shimmering. Add the egg mixture and cook until the sides have started to set and the bottom has turned golden, about 8 to 10 minutes.

6 Loosen the tortilla with a spatula if needed and carefully transfer it to a plate. Turn the skillet upside down and place it onto the uncooked side of the tortilla. Turn the skillet right side up and remove the plate. Return the skillet to the stovetop and continue cooking until the tortilla has set in the center, about 4 minutes.

7 Remove the tortilla from the skillet and allow to cool to room temperature. Cut the tortilla into 6 wedges, sprinkle the parsley over the top, and serve immediately.

NUTRITION FACTS

per serving

CALORIES
375

TOTAL CARBS
22g

TOTAL FAT
35g

PROTEIN
10g