Ingredients
10
ounces red-skinned potatoes, cut into 1/3-inch pieces
4
tsp minced fresh parsley
2
tsp minced fresh oregano
1/2
tsp dried crushed red pepper
Directions
1.
Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.
2.
Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.
3.
Remove tortilla from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under tortilla. Lift skillet and tilt, sliding tortilla onto platter. Serve warm or at room temperature. Cut into wedges.
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