Spanish Tortilla with Tomato and Potato

This classic Spanish Tortilla combines the comforting flavors of eggs, potatoes, and fresh tomatoes. The dish is simple yet satisfying, featuring tender potatoes and juicy tomatoes bound together by fluffy eggs. It's perfect for breakfast, brunch, or even a light dinner, offering a delightful balance of textures and flavors. The addition of tomatoes adds a fresh twist, elevating this traditional recipe while keeping it wholesome and appealing.

Ingredients:

• 4 large eggs
• 2 medium potatoes, peeled and thinly sliced
• 1 medium tomato, diced
• 1/2 cup milk
• 1 small onion, finely chopped
• Salt and pepper to taste
• Olive oil for frying
• Fresh parsley for garnish (optional)

Instructions:

1. In a large skillet, heat a generous amount of olive oil over medium heat. Add the sliced potatoes and onions, seasoning with salt and pepper. Cook, stirring occasionally, until the potatoes are tender and lightly golden, about 15 minutes.
2. While the potatoes are cooking, whisk together the eggs, milk, and a pinch of salt and pepper in a bowl until well combined.
3. Once the potatoes are cooked, add the diced tomatoes to the skillet and stir gently to combine. Cook for an additional 2-3 minutes until the tomatoes soften.
4. Pour the egg mixture over the potato-tomato mixture, ensuring even coverage. Reduce the heat to low and cook for about 10 minutes, or until the edges begin to set.
5. Using a large plate, carefully flip the tortilla over to cook the other side. Slide it back into the skillet and cook for another 5-7 minutes until fully set and golden brown.
6. Slide the tortilla onto a serving platter and let it rest for a few minutes. Garnish with fresh parsley if desired. Cut into wedges and serve warm or at room temperature.