750 g (1.5 lb) potatoes, peeled and sliced 0.5 cm (1/5 in) thick

1 onion, sliced

1/2 cup (125 ml) olive oil

8 eggs

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

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Heat olive oil in a nonstick frying pan over medium heat. Add sliced onions and potatoes, turning to coat in oil.
Cover with a lid and cook gently for about 20 minutes, turning the potatoes occasionally, until soft and tender. Lower heat if browning occurs.
Whisk eggs in a large bowl and season with salt and pepper.
Remove potatoes and onions from the oil using a slotted spoon and drain excess oil in a colander. Reserve 1½–2 tbsp of the oil in the pan.
Return potatoes to the pan over medium-high heat, pour in the eggs, and gently stir to distribute evenly.
Cook for 5 minutes until the bottom is light golden and the center is mostly set.
Place the pan under a hot grill or broiler for 2–3 minutes to finish cooking the top, or carefully flip to cook the other side.
Let rest for a few minutes, then invert onto a serving platter. Garnish with fresh parsley and serve warm or at room temperature.

Use all-purpose or slightly starchy potatoes like Yukon Gold for the best texture.

For a lighter version, reduce olive oil or bake at 180°C (350°F) for 25–30 minutes.

Serve warm or at room temperature; it’s great for brunch or tapas.

Store leftovers in the refrigerator for up to 3 days; reheat gently or enjoy cold.

Avoid freezing as the potatoes may change texture after thawing.