A deliciously spongy, creamy, and rich tortilla Española made with potatoes, onions, and eggs from my hens. Enhanced with garlic, fresh parsley, and dried oregano.
1: Peel and slice the potatoes and onions.
2: Heat olive oil in a frying pan and add the potatoes and onions.
3: Cook until potatoes are tender.
4: In a bowl, whisk the eggs with salt, pepper, garlic, parsley, and oregano.
5: Add the potato and onion mixture to the egg mixture.
6: Return the mixture to the pan and cook until the bottom is set.
7: Flip the tortilla carefully and cook until both sides are golden brown.
8: Serve warm.
