1. |
Place about half the olive oil in a large ovenproof skillet, preferably non-sick, and turn the heat to medium. Add the potato slices and season liberally with salt and pepper. |
2. |
Cook, turning gently from time to time, until they soften, about 20 minutes. Remove with a slotted spoon. |
3. |
Add the remaining oil to the pan, followed by the onion and red pepper and cook, stirring occasionally, until nice and soft, about 10 minutes. |
4. |
Add the garlic and cook another 2 minutes. |
5. |
Pre-heat oven to 375° F (190° C). |
6. |
Return the potatoes to the skillet and turn the heat to medium-low. Continue to cook, turning with a spatula, for about 5 more minutes. Beat the eggs with the parsley. |
7. |
Turn the heat to low and pour the eggs over the potatoes. Shake the pan to distribute the eggs evenly and cook, undisturbed for about 5 minutes. |
8. |
Transfer to the oven and bake until the mixture is set, about 10 minutes more. Remove the pan and cool to room temperature before cutting into chunks or wedges; serve. |