Oven Baked Tortilla Española – Adapted from Food and Wine Magazine
2 pounds potatoes (Yukon Gold. preferred) – sliced in 1/4 inch rounds
2 large onions, thinly sliced
6 large eggs
1/4 cup Extra Virgin Olive Oil
A handful of flat leaf parsley, chopped
Salt & Pepper
Place potatoes in a large saucepan and cover with cold water. Add 1 t. salt and bring to a boil. Reduce heat to a simmer and simmer until potatoes are tender, about 7 minutes. Drain and rinse under cold water to stop the cooking. Lay potatoes out on a kitchen towel or paper towels to dry. Pat dry.
Preheat oven to 400 degrees. Heat 2 T of the oil in a 12 inch oven-proof skillet and cook the onions over medium heat until brown (10-15 minutes.) Remove from heat.
Crack the eggs in a large bowl and beat until pale yellow in color. Gently stir in potatoes, onions, and parsley and season generously with salt and pepper.
Heat the remaining 2 T oil in the same skillet that was used to cook the onions. Pour in the egg mixture and cook (undisturbed) for about 2 minutes, or until the bottom of the tortilla is set.
Transfer the tortilla to the oven and cook for 20 minutes, or until eggs are set, and and potatoes are tender. Turn oven to broil to allow the top to brown a bit. Remove from oven and cool for five minutes.
To remove the tortilla from the pan, run a knife around the edge and invert on to a plate. Cut into wedges and serve.