8 medium russet potatoes, peeled and quartered
1 Tbsp turmeric
1 large onion, finely diced
10-12 large eggs
1 bunch fresh Italian parsley or cilantro, finely chopped
2 Tbsp chicken consommé powder
Salt and freshly ground black pepper
1/2 cup avocado or vegetable oil, for frying
1 lemon quartered, for serving
Fill a large pot halfway with cold water, then add the potatoes and the turmeric. Boil the potatoes over medium low heat, about 15 to 20 minutes.
When the potatoes are fork tender, drain all the water. Mash the potatoes coarsely, leaving some small chunks.
Preheat the oven to 400°F.
In a deep, heavy frying pan, warm a small amount of oil over medium heat. Add the onions and sauté until golden, then set aside.
In a large bowl, lightly beat the eggs. Add the parsley, the consommé powder and salt and pepper.
Add the warm mashed potatoes. Heat the remaining oil in the pan over medium high heat, then pour the egg and potato mixture into the pan.
When the tortilla is sizzling, lower the flame. Cover the pan and cook for 30 minutes.
Wrap the pan handle in foil and bake in the oven until the top of the tortilla is golden brown.
Cool for 20 minutes, then flip onto a serving dish.
Squeeze a dash of lemon over the tortilla and garnish with remaining lemon.
Serves 10 to 12 people.