Spanish Tortilla


2 tablespoons cup extra virgin olive oil
1 small yellow onion, diced
1 cup russet potato, grated
1/4 cup Serrano ham, diced
1 roasted red pepper, roughly chopped
Salt and pepper to taste
4 eggs
1/4 cup Manchego cheese


Preheat oven to 375 degrees

Heat olive oil in a non-stick omelet pan over medium high heat. Add potatoes and onions and sauté until tender, about 3 minutes. Add ham, and peppers stirring carefully as to not break up the potatoes, cook an additional two minutes.

In a large bowl whisk eggs until well blended. Add grated cheese and stir to combine. Add egg and cheese mixture to the pan, season with salt and pepper and stir gently with a heatproof spatula. Reduce heat to low and let cook for 2 minute until egg begins to thicken. Place pan in oven for about 5 minutes until eggs are set and slightly puffed and brown on top.

Remove from oven. Garnish with fresh parsley, cut into wedges. Serve warm or at room temp.