Preparation

• 1 Cover potatoes and onion with olive oil in heavy-bottom saucepot. Simmer on stovetop over medium to medium-high heat until potatoes are just tender, about 8 minutes.2 Occasionally, stir carefully to prevent potatoes from sticking to the bottom of the pan. 3 Drain and reserve 2 tablespoons oil. Mix potatoes and onion with eggs, parsley, salt and pepper.4 Preheat 10-inch nonstick saucepan on stovetop with reserved olive oil on medium heat. 5  Pour in potatoes, onion and egg mixture, smoothing out mixture with a rubber spatula. 6 Gently shake pan, using rubber spatula to keep mixture from sticking to sides, until eggs begin to set (approximately 5 minutes), being careful not to brown eggs.7 Place pan in 300° F preheated oven until mixture is completely set (12 - 15 minutes). 8 Be careful not to overcook, as torta will be rubbery with overcooking. 9 Remove from oven, let cool for 5 minutes and carefully invert onto plate or cake circle. Cool to room temperature and slice. 10 Serve with shaved Manchego cheese.
• Source: Idaho Potato Commission