Heat Oil: In a non-stick skillet, heat the olive oil over medium heat.

Cook Potato: Add the diced potato and cook for about 10-12 minutes, stirring occasionally, until they are golden and tender. Add the chopped onion and cook for an additional 3-4 minutes until the onion is soft. Season with salt and pepper. Remove from heat and let cool slightly.

Whisk Eggs: In a large bowl, crack the eggs and whisk them until well combined. Season with a pinch of salt and pepper.

Mix Ingredients: Add the cooked potato and onion mixture to the bowl with the beaten eggs. Stir gently to combine.

Cook Tortilla: Wipe the skillet clean and return it to the heat. Add a little more olive oil if needed. Pour the egg mixture into the skillet and cook over medium-low heat for about 5-7 minutes, or until the edges start to set. Carefully flip the tortilla using a plate and cook the other side for another 5 minutes until fully set and golden.

Garnish: Slide the tortilla onto a serving plate and sprinkle with fresh parsley. Cut into wedges and serve warm or at room temperature.