Spanish Tortilla

Spanish Tortilla makes 4 servings
3 large white potatoes or Yukon Gold potatoes, thinly sliced1/4 cup olive oil1 onion, choppedSalt and pepper, to taste4 eggs1 small red pepper, seeded and slicedMinced flat-leaf parsley
Leave the skin on the potato, if you prefer. Heat 2 tablespoons of the oil in a 9 or 10 inch skillet and sautȠthe potatoes and onion, stirring, until golden brown. Season with salt and pepper. Beat the eggs and gently mix the potatoes with the eggs. In another frying pan, heat the remaining oil and pour in the potato and egg mixture. Cook over medium heat without stirring until set. With a plate, flip over and cook on the other side until browned. Garnish with pepper slices and parsley.