As seen in Sunset Magazine

I love recipes that are easy to make, inexpensive, so very delicious and of course, the healthier the better. This one fills all those categories! It's one of those dishes that is so perfect for a summer lunch outside, along with a big green salad, grilled vegetables, especially grilled tomatoes. Next time I make this, I'm going to make two of them, because it's so yummy the next day.

4 large Yukon gold potatoes, peeled and cut into ½ inch cubes

1 medium yellow onion, chopped

1 tsp Sea Salt

1 cup of extra-virgin olive oil + 1 tbsp

6 large eggs, beaten

2 tbsp chopped flat lead parsley

1. In a large pan, add the olive oil, potatoes, onion and salt. Cook until potatoes are slightly browned. Remove cooked potatoes with a slotted spoon and put in a bowl.
2. Pour the beaten eggs into the bowl of cooked potatoes.
3. In a different pan, add 1 tbsp of olive oil and pour in the egg and potatoes mixture and stir in parsley. Spread the mixture evenly.
4. When eggs are medium brown underneath, remove from heat. Set a large plate upside down over pan. Invert tortilla onto plate, and slide it back into the pan.
5. Cook over medium heat until the bottom is   browned. Transfer to a plate and cut into wedges.