Spanish Potato Omelet (Tortilla de Patatas)

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large 12-inch nonstick oven-safe skillet, heat 1/4 cup of olive oil. Add the potatoes, onions and salt. Cook, covered, over medium heat, until soft and tender. Season with salt and pepper. Remove from heat and allow to cool slightly.

Step 2

While the potatoes are cooling, beat the eggs in a medium bowl. Season with salt and pepper. Add the potatoes to the egg mixture and carefully toss.

Step 3

Heat the remaining 2 tablespoons of olive oil in the same skillet. Pour the egg and potato mixture into the hot pan and cook over medium heat until the bottom starts to brown, about 5 minutes or longer if necessary. Slide into a preheated 350-degree F oven and continue cooking until eggs are no longer runny, about another 5 to 7 minutes (or longer if necessary).

Step 4

Remove from the oven. Garnish with chopped parsley, if desired. Serve straight from the pan or cut into wedges.

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