Spanish Tortilla with Serrano Ham

1. Prepare Potatoes and Onion

Peel and thinly slice the Yukon Gold potatoes. Dice the white onion. Toss the sliced potatoes and diced onion with kosher salt and freshly ground black pepper. Pat the mixture dry with paper towels.

2. Cook Potato and Onion Mixture

Heat the extra-virgin olive oil in a skillet over moderate heat. Add the potato and onion mixture and cook for 10 to 15 minutes, stirring occasionally, until the potatoes are fork-tender. Drain and let cool.

3. Mix Eggs with Ham and Vegetables

Preheat the oven to 375°F. Whisk together the eggs with kosher salt and freshly ground black pepper. Stir in the diced Serrano ham and the cooled potato-onion mixture.

4. Cook Tortilla on Stovetop

Pour the egg mixture into an oven-safe nonstick skillet. Cook over medium heat for 5 minutes, stirring gently, until the edges begin to set.

5. Bake Tortilla

Transfer the skillet to the oven and bake for 7 to 10 minutes, until the top is just set and eggs are cooked through.

6. Garnish and Serve

Slide the tortilla onto a serving plate. Garnish with thinly sliced scallions and fresh parsley leaves. Drizzle with sherry vinegar and a bit of reserved olive oil before serving.