Serrano Ham Potato Tortilla

Preheat the cooking surface by heating 1/2 cup of olive oil in a substantial pan over a moderate-low heat setting. Add half of the sliced potatoes and cook, stirring occasionally, until they are slightly tender, taking around 15 to 20 minutes. Transfer the potatoes to a large container, leaving the oil in the pan. Add the remaining potato slices to the pan; cook, stirring occasionally, until they are just tender, taking another 15 to 20 minutes. Transfer the potatoes to the container, reserving the oil in the pan. Season the potatoes with salt and pepper.

In a separate cooking vessel, heat 2 tablespoons of olive oil over a medium heat setting. Introduce the onion rings into the pan and gently cook until they are soft and golden brown, approximately 15 minutes. Transfer the onions to a plate and allow them to cool down.

Combine eggs in a large mixing bowl until they are smooth. Introduce the cooled onions, roasted peppers, and serrano ham into the bowl. Gently fold in the cooked potatoes.

Heat the pan with reserved oil over a low heat setting. Pour the egg mixture into the pan and gently cook until the sides have started to set and the bottom has turned golden brown, taking around 8 to 10 minutes. Loosen the tortilla with a spatula if necessary, then carefully slide it onto a large plate. Turn the pan upside down and place it onto the uncooked side of the tortilla. Turn the pan right-side-up, and remove the plate. Return the pan to the stove, and continue cooking until the tortilla has set in the center, approximately 4 minutes.

Slide the tortilla onto a serving plate and allow it to cool down to room temperature. Cut into six wedges and sprinkle with parsley to serve.