Perfect Potato Tortilla

Directions

• Prep the Potatoes and Onion:
• Peel and thinly slice the potatoes (about 1/8 inch thick) 🥔🔪.
• Slice the onion thinly if using 🧅🔪.
• Cook the Potatoes and Onion:
• Heat a generous amount of olive oil in a large non-stick skillet over medium heat 🔥.
• Add the sliced potatoes (and onion if using) and cook slowly, stirring occasionally, until tender but not falling apart. This should take about 20-25 minutes ⏲️.
• Once cooked, drain the potatoes and onions from the oil and transfer them to a large bowl. Season with salt and pepper 🧂🧂.
• Prepare the Egg Mixture:
• In a separate bowl, beat the eggs and season with a little more salt and pepper 🥄.
• Gently fold the cooked potatoes and onions into the eggs until well combined 🍳.
• Cook the Tortilla:
• Wipe out the skillet and add a bit of fresh olive oil. Heat over medium-high heat 🔥.
• Pour the potato-egg mixture into the skillet, spreading it out evenly 🍳.
• Cook for about 5-7 minutes, or until the edges start to set and the bottom is golden brown 🕒.
• Using a large plate, carefully flip the tortilla. Slide it back into the skillet to cook the other side, about 5-7 minutes more 🔄. Alternatively, place the skillet under a broiler set to high and cook for 5 minutes, watching closely until it’s set and golden 🔥.
• Serve:
• Let the tortilla cool for a few minutes before slicing 🍽️. It can be served warm or at room temperature 🌡️.
• Garnish with fresh parsley if desired 🌿.