Tortilla Espanola (Spanish Fritatta)

  • 0.75 lb. parsley root, peeled and thinly sliced
  • 1 lb. potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 4-6 TBLS cooking oil
  • Salt and pepper to taste
  • 8-10 eggs, beaten

Heat oil in large oven proof skillet on medium. Add parsley root, potatoes, and onions. Saute stirring until softened, but not browned, approx 20 minutes. Season to taste. Add eggs. Cook over medium-low until set around the edges. Place under the broiler until set in the middle, 3-4 minutes.