Recipe Ingredients

4 tsp Compliments Extra Virgin Olive Oil 20 mL
1 1/2 lbs potatoes, peeled, cut in half and thinly sliced 750 g
1 medium onion, sliced
2 cloves garlic, minced
1/2 tsp each salt and pepper 2 mL
4 eggs, lightly beaten
2 tbsp chopped parsley 30 mL
 

Recipe Directions

  1. Preheat oven to 400°F (200°C). Heat 2 tsp (10 mL) oil in a medium skillet over medium heat. Add potatoes, onions and garlic; slowly sauté, stirring occasionally until potatoes are light golden and tender, about 20 minutes.
  2. Transfer potato mixture to a bowl. Add salt and pepper; fold in eggs with half the parsley.
  3. In same skillet over medium heat, add remaining olive oil. Add potato mixture and press into an even shape. Cook until bottom has set and golden in colour, about 5 minutes. Place in oven and cook until set, about 5 minutes. Place a large plate on top of skillet and invert to flip out potato tortilla.
  4. Cut into bite size pieces or wedges. Sprinkle with remaining parsley and serve warm or room temperature.