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1
Heat a nonstick 10-inch skillet over high heat.
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2
Add the olive oil.
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3
Reduce the heat, then add the potatoes and onion and cook for 15-20 minutes, or until the potatoes are tender.
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4
Beat the eggs in a large bowl and season generously with salt and pepper.
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5
Drain the potatoes and onion while at the same time keeping the residual oil.
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6
Carefully stir the vegetables into the eggs, then let stand for 10 minutes.
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7
With a wooden spoon or spatula, remove any crusty bits stuck to the bottom of the skillet.
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8
Reheat the skillet over medium heat with 4 tablespoons of the reserved oil.
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9
Add the egg mixture and smooth the surface, pressing the potatoes and onions into an even layer.
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10
Cook for 5 minutes, shaking the skillet occasionally, until the bottom is set.
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11
Use a spatula to loosen the side of the tortilla.
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12
Place a large plate over the top and carefully invert the skillet and plate together so the tortilla drops onto the plate.
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13
Prepare the skillet by coating it with a tablespoon of the remaining reserved oil.
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14
Carefully slide the tortilla back into the skillet, cooked-side up.
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15
Run the spatula around the tortilla, to tuck in the edge.
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16
Continue cooking for 3 minutes, or until the eggs are set and the base is golden brown.
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17
Remove the skillet from the heat and slide the tortilla onto a plate.
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18
Rest for 5 minutes before cutting.
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19
Garnish with parsley and serve.
