Spanish Tortilla Española

🥘 Ingredients

• olive oil ½ cup
• baking potatoes 2 pounds
• salt to taste
• pepper to taste
• olive oil 2 tablespoons
• onions 2
• large eggs 6
• roasted red pepper 1
• Spanish serrano ham 3 ounces
• fresh Italian parsley 2 tablespoons

1. 1

   Heat olive oil in a large skillet over medium-low heat. Add 1/2 of the baking potatoes , and cook, stirring occasionally, until just tender, 15-20 minutes . Transfer potatoes to a large bowl , leaving oil in the skillet . Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15-20 minutes . Transfer potatoes to the bowl , reserving oil in the skillet. Season potatoes with salt and pepper .
2. 2

   Meanwhile, heat olive oil in a separate skillet over medium heat. Stir in onions , and gently cook until soft and golden brown, about 15 minutes . Spoon onions onto a plate , and allow to cool.
3. 3

   Whisk large eggs in a large bowl until smooth. Stir in cooled onions, roasted red pepper , and Spanish serrano ham . Gently fold in cooked potatoes.
4. 4

   Heat the large skillet with reserved oil over low heat. Pour in egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8-10 minutes . Loosen tortilla with a spatula if needed, then carefully slide onto a large plate . Turn the skillet upside down and place onto the uncooked side of tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until tortilla has set in the center, about 4 minutes .
5. 5

   Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with fresh Italian parsley to serve.