5 medium potatoes peeled and diced
1 large yellow onion chopped
salt to taste
1 to 1 1/2 cup olive oil
5 large eggs
bunch of chopped parsley for garnish
In large nonstick pan start cooking potatoes in most of the oil until almost cooked then add onions and salt and continue to cook a few more minutes.
In a large bowl beat the eggs and add all potatoes mixture to bowl with a slotted spoon and mix.
Add some oil to a nonstick pan and heat it till hot.
Transfer the all ingredients from the bowl to the heated pan and mix then cook with medium to low heat with cover until firm.
To turn tortilla from pan use large cutting board and cover pan and turn.
Then slide it to pan to cook opposite side for a few minutes until tender.
Garnish with parsley. .
Pairs Well With
Tortilla Espanola translates to Spanish Omelette and is commonly eaten in Spain as tapas, or appetizers.