Spanish Tortilla

• 1 cup pure olive oil
• 4 medium russet potatoes, peeled and sliced inch thick
• 1 large onion, thinly sliced
• Kosher salt and freshly ground pepper
• 4 large eggs
• 1 cup fresh parsley
• 1/4 cup diced jarred piquillo or roasted red peppers
• Juice of 1/2 lemon

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

olive oil, russet potatoes, onion, kosher salt, eggs, fresh parsley, piquillo, lemon

Taken from www.foodnetwork.com/recipes/food-network-kitchens/spanish-tortilla-recipe2.html (may not work)