Potato Tortilla

I went out for tapas the other night, you know those tasty little morsels served on tiny little plates. I always assumed I would have to travel to Barcelona to truly experience what a tapa was all about. Apparently the word is out on tapas, as several tapa restaurants have opened in the Philadelphia area. Lots of delicious items such as blue fin tuna ceviches, salt baked shrimp and yummy yuca fries. Each serving leaves you wanting just a wee bit more, then moments later something even more delicious arrives. By the end of the night we had tried over 18 different tapas, no one could decide on just one favorite.

Soooo... today I bring you a simply prepared potato tortilla. A short list of ingredients quickly pulled together to create a beautiful potato tortilla. If your not quite ready to prepare 18 different tapas, you can serve a slice of this tortilla with a salad and if you like some type of grilled meat.

• 1/2 cup of olive oil
• 2 baking pototes peeled and thinly sliced(slightly less than a 1/4 inch)
• 1 large onion thinly sliced
• 6 eggs Salt and pepper
• Chopped flat leaf parsley
• Grated parmesan

Heat a non stick 10 inch pan. Add the olive oil, when warm add potato slices and onion. Cook for about 20 to 25 minutes, gently tossing potatoes, till they are tender. Mix eggs together in large bowl, season well with salt and pepper. When potatoes appear tender drain off the olive oil by placing a strainer over a bowl. You should collect a decent amount of oil . Carefully scoop the potatoes and onions into the mixed eggs.. Let stand for about 10 minutes. Reheat skillet with about 4 Tb of reserved oil. Pour egg mixture into warm skillet. Make sure onions and potatoes are evenly layered. Cook for about 6 minutes, shaking pan occasionally. When tortilla appears set, use a spatula to loosen the sides. Place a large plate over the skillet and slowly flip the tortilla onto a plate. Add 1 Tb of the remaining oil to the pan. Carefully slide tortilla back into skillet, this time cooked side up. Once back in pan tuck in edges with spatula. Continue cooking for about 4 minutes, until tortilla seems set. . Remove from skillet, lightly sprinkle with Parmesan cheese. Let sit 5 minutes before slicing. Garnish with chopped parsley and serve.