Spanish Potato Omelet (tortilla)

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1/3 cup extra virgin olive oil
• 1 lb potato, peeled and sliced in 1/8-inch
• salt and pepper
• 1 large onion
• 1 red bell pepper, stemmed, peeled, and sliced
• 1 teaspoon minced garlic
• 6 eggs
• 1/2 cup minced fresh parsley

Recipe

• 1 place half of the oil in a large ovenproof skillet, and turn the heat to medium. add potatoes and season liberally with salt and pepper. cook until soften about 20 minutes. remove with a slotted spoon.
• 2 add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes. add garlic and cook another 2 minutes. preheat oven 375.
• 3 return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes. beat eggs and parsley. turn heat to low and pour eggs over potatoes. shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes. transfer to oven and bake until set about 10 minutes. remove pan and cool to room temp before cutting to wedges.