La Tortilla Española Casera Más Sana

Peel and slice the potatoes into thin rounds.

Finely chop the onion.

Heat olive oil in a large skillet over medium heat until shimmering.

Add the sliced potatoes and onion to the skillet, seasoning with salt.

Cook the potatoes and onion, stirring occasionally, until the potatoes are tender, about 15-20 minutes.

Drain excess oil from the skillet, leaving a thin layer to coat the bottom.

In a large bowl, whisk the eggs and season with salt and black pepper.

Add the cooked potatoes and onion to the egg mixture, stirring gently to combine.

Return the skillet to medium heat and pour the egg mixture into the skillet.

Cook until the edges begin to set, about 5 minutes.

Using a large plate, carefully flip the omelet to cook the other side.

Cook for an additional 5-7 minutes until fully set and golden brown.

Slide the omelet onto a serving plate and garnish with chopped parsley.

Let it cool slightly before slicing and serving.

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