Spanish Potato Omelet (Tortilla)

This is really more like a frittata.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1⁄3 cup extra virgin olive oil
• 1  lb potato, peeled and sliced in 1/8-inch
•  salt and pepper
• 1  large onion
• 1  red bell pepper, stemmed, peeled, and sliced
• 1  teaspoon  minced garlic
• 6  eggs
• 1⁄2 cup  minced fresh parsley

Directions

1. Place half of the oil in a large ovenproof skillet, and turn the heat to medium. Add potatoes and season liberally with salt and pepper. Cook until soften about 20 minutes. Remove with a slotted spoon.
2. Add remaining oil to pan and onion and peppers cook stirring occasionally until soft about 10 minutes. Add garlic and cook another 2 minutes. Preheat oven 375.
3. Return potatoes to the skillet and turn the heat to medium low cook while turning with spatula for 5 minutes. Beat eggs and parsley. Turn heat to low and pour eggs over potatoes. Shake the pan to distribute eggs evenly and cook undisturbed for 5 minutes. Transfer to oven and bake until set about 10 minutes. Remove pan and cool to room temp before cutting to wedges.