Red Pepper Potato Tortilla

This can be served as anything: breakfast, lunch or dinner! (If serving as part of a tapas meal, cut it into wedges and serve it hot from).

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   1. Slice the onion into rings. Boil the potatoes until they are just cooked. This will take about 5-8minutes. Heat the oil in a 20cm heavy-based frying pan. Add the onion and cook over a low heat for about 5 minutes until just coloured. Stir in the new potatoes and the red pepper.
   
   2. Season the eggs with salt and pepper, pour them over the vegetables and swirl to cover. Cook over a medium heat until the eggs are set. Using a knife, loosen the sides of the tortilla. Place a large plate upside down over the pan, invert the tortilla on to the plate and then slide it back into the pan. Cook for a final 2-3minutes until the underside of the tortilla is golden brown.
   
   3. Slide the tortilla out of the pan on to a chopping board and cut it into wedges. Serve warm, garnished with sprigs of parsley.