Spanish-style tortilla with salami and potatoes

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This recipe would work well for brunch or for dinner. I found it in the September 2011 issue of Women's Day magazine. I like the idea of it all cooking in a cast iron skillet.

 I was skeptical about the salami, but it really went well with the other ingredients. I guess you could also use pepperoni or make it meatless.

This was a filling and delicious meal. A green salad would go nicely with this recipe.

Ingredients:

1/4 lb. thinly sliced salami, halved
1 large onion, chopped
3/4 lb. medium red potatoes, about 2, cut in 1/2 inch pieces
3 T olive oil
kosher salt and black pepper
1/4 cup fresh, flat-leaf parsley, roughly chopped
8 large eggs
4 oz. sharp white cheddar, grated ( about 1 cup)

Directions:

• Heat oven to 400 degrees.
• Cook salami in a large oven-safe non-stick skillet over medium high heat until beginning to brown, about 1 minute per side. Transfer to plate.
• Add the onions, potatoes, 1 T olive oil, 1/2 tsp salt, 1/4 tsp pepper to the skillet and cook, stirring occasionally, until potatoes are golden brown and just tender, 10-12 minutes; stir in chopped parsley and salami.
• Whisk together the eggs and cheese, pour into the skillet and stir to distribute the ingredients.
• Transfer to skillet to the oven and bake until tortilla is puffed, brown around the edges and a knife inserted in center comes out clean, 10-12 minutes.