I got this recipe from The Food Network Magazine.   While it wasn't bad, it was very plain and the addition of some parm and hot sauce make it better but I don't see us making it again.  We deleted the recipe from our database.

Spanish Tortilla

Prep Time: 16 min, Cook Time: 24 min Serves: 4

Ingredients

• 1 cup pure olive oil
• 4 medium russet potatoes, peeled and sliced inch thick
• 1 large onion, thinly sliced
• Kosher salt and freshly ground pepper
• 4 large eggs
• 1 cup fresh parsley
• 1/4 cup diced jarred piquillo or roasted red peppers
• Juice of 1/2 lemon

Directions

Preheat the oven to 375 degrees F. Heat the olive oil in a 10-inch ovenproof nonstick skillet over high heat. Add the potatoes, onion, 1 1/2 teaspoons salt, and pepper to taste. Cook, turning occasionally, until the potatoes are tender, 10 to 12 minutes. Meanwhile, beat the eggs in a large bowl until foamy.

Set a colander in another large bowl and transfer the cooked potatoes, onion and cooking oil to the colander. Toss gently to drain as much oil as possible; reserve the oil in the bowl. Add the potatoes and onion to the eggs, making sure they are submerged.

Heat 1 tablespoon of the reserved cooking oil in the skillet over medium-high heat. Add the potato-egg mixture and press evenly into the pan with a rubber spatula. Cook until the underside is golden brown, about 4 minutes. Transfer to the oven and bake until set, about 8 more minutes. Loosen the edge of the tortilla with the spatula, then invert onto a plate. Season with salt. Cut into wedges.

Toss the parsley with the piquillo peppers, 1 tablespoon of the reserved cooking oil, the lemon juice, and salt and pepper to taste. Serve with the tortilla.

Per serving: Calories 441; Fat 24 g (Saturated 4 g); Cholesterol 215 mg; Sodium 876 mg; Carbohydrate 48 g; Fiber 4 g; Protein 12 g