Potato and Tomato Spanish Tortilla
Peel the potatoes and cut into very thin slices. Peel and dice the onions. Halve the bell peppers, remove seeds and ribs, rinse and dice. Heat the olive oil in a large skillet and saute the potato slices over medium heat for 10 minutes.
Add the onions and peppers and continue to saute until tender. Season with salt and pepper. Rinse and slice the tomatoes. Top the potato mixture with the tomatoes. Finely chop the parsley. Beat the eggs, stir in the parsley and season with salt and pepper. Pour the eggs over the vegetables. Bake in a preheated oven at 180°C (approximately 350°F) until golden, about 15 minutes. Serve warm or at room temperature.