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1
Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat.
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2
Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste.
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3
Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes.
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4
Meanwhile, beat the eggs in a large bowl until foamy.
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5
Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander.
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6
Toss gently to drain as much oil as possible; reserve the oil in the bowl.
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7
Add the potatoes and onion to the eggs, making sure they are submerged.
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8
Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat.
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9
Add the potato-egg mixture and press evenly into the pan with a rubber spatula.
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10
Cook until the underside is golden brown, about 4 minutes.
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11
Transfer to the oven and bake until set, about 8 more minutes.
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12
Loosen the edge of the tortilla with the spatula, then invert onto a plate.
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13
Season with salt.
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14
Cut into wedges.
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15
Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste.
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16
Serve with the tortilla.
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17
Per serving: Calories 441; Fat 24 g (Saturated 4 g); Cholesterol 215 mg; Sodium 876 mg; Carbohydrate 48 g; Fiber 4 g; Protein 12 g
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18
Photograph by Antonis Achilleos
