Tortilla Espanola

INGREDIENTS:1 small onion, thinly sliced
1/3 cup olive oil
4 medium Washington Russet potatoes, pared
4 eggs
1 tsp. salt
as needed, ground black pepper
as needed, minced parsleyDIRECTIONS:SautT onion in oil in non-stick pan. Dice potatoes and sautT in oil in non-stick pan. When partially cooked, cover potatoes and cook on low heat until tender. Whip

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