Pincho de tortilla de patatas con pan casero y tortilla jugosa

Heat the olive oil in a large skillet over medium heat.

Add the sliced potatoes and onions to the skillet, season with salt and pepper, and cook until the potatoes are tender, about 10-15 minutes.

Once the potatoes and onions are cooked, drain them from the oil and let them cool slightly.

In a large bowl, beat the eggs and add the cooked potatoes and onions, mixing gently to combine.

Heat a small amount of the reserved olive oil in the skillet over medium heat.

Pour the egg mixture into the skillet, spreading it evenly.

Cook for about 5-7 minutes until the bottom is set and lightly browned.

Carefully flip the tortilla using a plate and cook the other side for another 5 minutes until fully cooked.

Once cooked, remove from the skillet and let it cool before cutting into small squares or wedges.

Skewer each piece with a toothpick and garnish with fresh parsley before serving.

Spice Level: