Spanish Tortilla

This tastes just like an authentic spanish tortilla

• 1/2 cup olive oil
• 2 cups sliced onion
• 2 cloves garlic, thinly sliced crosswise
• 2 lbs. baking potatoes, peeled, quartered lengthwise, cut crosswise into 1/4 inch slices
• 6 large eggs, lightly beaten
• 6 oz ham, julienned
• 1/4 cup minced fresh parsley
• 1/2 tsp salt
• 1/4 tsp crushed red pepper

In 10 inch nonstick skillet, in 1/4 cup oil over medium heat saute onions 10 minutes, or until very soft. Add garlic; saute 5 minutes, or until onions are golden. With slotted spoon, remove onion to large bowl. Add remaining oil to skillet; over medium heat saute potatoes 22 minutes, or until golden. With slotted spoon remove potatoes to bowl with onion. Add remaining ingredients. Mix. Pour mixture into hot oil remaining in skillet. Cover; over medium heat cook tortilla 15 minutes, or until eggs are set. Remove pan from heat. Let stand 10 minutes.