Spanish Omelet

Directions

1. 1
   Preheat the oven to 500.
2. 2
   Warm 1/4 cup of the oil in a 12-inch nonstick ovenproof skillet over moderately high heat.
3. 3
   Add the potatoes, cover and cook over low heat until browned on the bottom and tender, about 15 minutes.
4. 4
   Add the onion, season with salt and pepper and cook, stirring, until the onion is softened but not browned, about 3 minutes.
5. 5
   Increase the heat to moderate and drizzle the remaining 1 tablespoon of oil around the edge of the skillet.
6. 6
   In a large bowl, whisk the eggs with a large pinch of salt and a small pinch of pepper.
7. 7
   Pour the eggs into the skillet.
8. 8
   As the eggs cook, use a spatula to draw them into the center, allowing the runny egg to fill the bottom of the skillet.
9. 9
   Continue cooking and drawing the cooked egg into the center until the eggs are almost set, about 4 minutes.
10. 10
    Transfer the skillet to the oven and bake the omelet for 5 minutes, or until just firm and lightly browned on top.
11. 11
    Slide the omelet onto a cutting board and let cool to room temperature.
12. 12
    Sprinkle the parsley over the omelet, cut into 6 wedges and serve.