Spanish Potato Omelet Tortilla

This is really more like a frittata.

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.

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.

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.

extra virgin olive oil, potato, salt and pepper, onion, red bell pepper, garlic, eggs, fresh parsley