Spanish vegetable tortilla

Ingredients for 4 servings:

• 1 kg potatoes, waxy (thinly sliced)
• 4 tbsp oil
• 1 onion(s) (cut into rings)
• 2 clove(s) garlic, (squeezed)
• 1 pepper(s), red (pitted)
• 2 tomatoes (diced)
• 3 tbsp corn (from the can)
• 6 large eggs
• 2 tbsp parsley, freshly chopped
• salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Pre-cook the potatoes in a pot of boiling salted water for 5 minutes, drain, and then fry them in a large pan with the onions in oil over low heat, stirring constantly, until the potatoes are browned. Add the garlic, bell peppers, tomatoes, and corn and mix well. Now pour in the beaten eggs, sprinkle with parsley, and season with salt and pepper. Let the tortilla stand for 10-12 minutes until the underside is cooked. Remove the pan from the heat and heat the tortilla under the grill or on the top rack of the oven for another 5-7 minutes until golden brown. In Spain, the tortilla is served hot, cold, or lukewarm.