Spanish Tortilla (Spanish Omelette)
4-5 potatoes (700-800 g)
1 onion head
olive oil for frying
fresh parsley for sprinkling
Cut the onion into small pieces. Peel the potatoes and cut them into 4 parts and then into slices.
Pour a generous amount of olive oil into a deep frying pan and when it heats up, add the onions and potatoes. Fry them over moderate heat until the potatoes soften, but without browning, about 20 minutes. Season them with salt and black pepper.
Meanwhile, beat the eggs in a bowl and add some salt and pepper. When the potatoes are soft, take them out with a slotted spoon, draining them well from the cooking oil. Leave them for a few minutes to cool slightly and then add them to the eggs. Put another pan on the stove with a tablespoon of olive oil, in which you fried the potatoes. Mix well the mixture of eggs and potatoes and pour it into the heated pan. Cook over low heat for about 5-7 minutes or until you see it brown on the sides. Then turn the tortilla over onto a large plate or lid and then slide it carefully into the pan to cook on the other side.
Cook for another 5-6 minutes and transfer the tortilla into a plate for serving. Sprinkle with finely cut fresh parsley.