Spanish Tortilla Recipe

Directions:

1. Place 1/2 the EVOO in a large ovenproof skillet (non-stick, pref) & turn heat to med. Add potato slices & season with S&P. Cook, turning occassionally until soft, approx. 20 mins. Remove with slotted spoon.
2. Add remaining EVOO to pan, then onion & red pepper. Cook, stirring, until soft, approx. 10 mins. Add garlic & cook 2 additional mins. Preheat oven to 375.
3. Return potatoes to skillet & reduce heat to med-low. Cook for 5 mins, turning w/ spatula. Beat eggs w/ parsely.
4. Turn heat to low. Pour eggs over potatoes. Shake the pan to distribute evenly and cook undistrurbed 5 more mins. Transfer to the oven and bake until set, approx. 10 mins. Remove and cool to room temp before cutting into wedges and serving individual portions.