Spanish Tortilla

Directions

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