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1
Preheat oven to 350 degrees F.
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2
Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute.
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3
Reduce the heat to medium and add the potato slices a few at a time so they don't stick together.
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4
Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes.
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5
Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.
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6
Whisk the eggs, milk, salt and pepper together in a large bowl.
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7
Drain excess oil off of the potato mixture.
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8
Add the potatoes and onions to the egg mixture and combine until they are completely mixed in.
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9
Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.
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10
Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute.
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11
Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly.
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12
Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom).
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13
Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown.
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14
Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set.
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15
Remove from the oven and place a large flat plate on top of the skillet and invert the skillet.
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16
The tortilla should come right out.
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17
Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.
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18
Turn the heat off and set the skillet aside until the tortilla cools to room temperature.
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19
Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.
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20
*Cook's Note: The Yukon potatoes should be sliced using a mandolin.
