Tortilla Española (Spanish Tortilla)

Recipe View In a large skillet, heat 1/2 cup olive oil over medium-low heat. Add half of the potato slices and cook, stirring occasionally, until just tender (15-20 minutes). Transfer the cooked potatoes to a large bowl, leaving the oil in the skillet. Add the remaining potatoes to the skillet and cook, stirring occasionally, until tender (15-20 minutes). Transfer these potatoes to the bowl with the others. Season the potatoes with salt and pepper.

Recipe View In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion rings and cook gently until softened and golden brown (about 15 minutes). Spoon the cooked onions onto a plate and allow them to cool.

Recipe View In a large bowl, whisk the eggs until smooth. Stir in the cooled onions, roasted red peppers, and chopped Serrano ham. Gently fold in the cooked potatoes.

Recipe View Heat the large skillet with the reserved oil over low heat. Pour in the egg mixture and cook gently until the sides begin to set and the bottom turns golden brown (8-10 minutes). If needed, loosen the tortilla with a spatula, then carefully slide it onto a large plate. Place the skillet upside down onto the uncooked side of the tortilla. Turn the skillet right-side up and remove the plate. Return the skillet to the stove and continue cooking until the tortilla is set in the center (about 4 minutes).

Recipe View Slide the tortilla onto a serving plate and allow it to cool to room temperature. Cut into six wedges and sprinkle with fresh parsley before serving.