Spanish Potato Omelette (Spanish Tortilla)

Instructions

1. Heat the olive oil in a nonstick medium-sized (30cm/12-inch) pan over medium heat.
2. Add the diced potatoes and cook gently, stirring occasionally, until they begin to soften.
3. Continue cooking the potatoes until tender with lightly golden edges (not crispy).
4. Add the chopped white onion to the pan.
5. Cook the potatoes and onion together until the onion is soft and translucent.
6. Drain most of the oil using a colander or by carefully removing excess oil from the pan. Return the potato and onion mixture to the pan and spread evenly. Reduce heat to low.
7. Beat the eggs with salt and pepper in a bowl and pour the egg mixture over the potatoes and onions.
8. Gently move the mixture with a spatula to evenly distribute the eggs and help them cook through.
9. Cook until the edges are set and the center is still slightly soft.
10. Place a large plate over the pan and carefully flip the tortilla onto the plate.
11. Carefully flip the tortilla onto the plate.
12. Slide the tortilla back into the pan to cook the other side.
13. Cook until fully set and golden underneath. Flip again onto a plate and garnish with parsley if desired.
14. Slice and serve.