Spanish Potato Omelet (Tortilla)

1. 1

   Place half of the oil in a large ovenproof skillet, and turn the heat to medium.

2. 2

   Add potatoes and season liberally with salt and pepper.

3. 3

   Cook until soften about 20 minutes.

4. 4

   Remove with a slotted spoon.

5. 5

   Add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes.

6. 6

   Add garlic and cook another 2 minutes.

7. 7

   Preheat oven 375.

8. 8

   Return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes.

9. 9

   Beat eggs and parsley.

10. 10

    Turn heat to low and pour eggs over potatoes.

11. 11

    Shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes.

12. 12

    Transfer to oven and bake until set about 10 minutes.

13. 13

    Remove pan and cool to room temp before cutting to wedges.

* Per serving · 4 servings · Values may vary.