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Chef Jim’s Spanish Tortilla Recipe

Ingredients
4 Tbsp. olive oil
1 pound red potatoes cut into ¼-inch slices
1 onion, sliced thin Salt and pepper to taste
4 eggs beaten
1 Tbsp. fresh parsley, minced

Method
Heat 3 tbsp of the olive oil in medium, non-stick skillet over medium-low heat. Layer potatoes and onions in pan, seasoning each layer with salt and pepper.

Cover and cook until vegetables are tender, turning gently with a spatula once, about 10 to 15 minutes. Remove from skillet. Let cool 5 minutes, and then gently mix with beaten eggs.

Heat remaining tablespoon of oil in same skillet over medium heat. Pour egg-potato mixture into skillet. Cook until bottom is just golden and top is still not set, occasionally lifting edges with spatula and tilting pan to let uncooked egg run underneath, about 5 minutes. Loosen eggs and slide onto large plate or large pan lid. Invert plate, and return eggs cooked side up to skillet, and cook until eggs are fully set, about 3 minutes longer. Slide “tortilla” out of pan onto plate, sprinkle with parsley and let cool.