serves 6-8
1 lb 2 oz potatoes, scrubbed and left unpeeled, then cut into ½ inch slices
¼ cup olive oil
1 onion, thinly sliced
4 garlic cloves, thinly sliced
2 tablespoons finely chopped parsley
6 eggs
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. Put the potato slices in a large saucepan, cover with cold water and bring to a boil over high heat. Boil for 5 minutes, then drain and set aside.
2. Heat the olive oil in a deep-sided non-stick frying pan. Sauté the onion and garlic over medium heat for 5 minutes, or until the onion has softened.
3. Add the potato and parsley and stir to combine, then cook for 5 minutes, gently pressing the mixture down into the pan.
4. Crack the eggs into a bowl, add the salt and pepper and whisk together. Pour the mixture evenly over the potato. Cover and cook over low-medium heat for 20 minutes, or until the egg has just set.
5. Slide the tortilla onto a serving plate or serve directly from the pan. Serve hot.