INGREDIENTS:1 small onion, thinly sliced
1/3 cup olive oil
4 medium Washington Russet potatoes, pared
4 eggs
1 tsp. salt
as needed, ground black pepper
as needed, minced parsleyDIRECTIONS:SautT onion in oil in non-stick pan. Dice potatoes and sautT in oil in non-stick pan. When partially cooked, cover potatoes and cook on low heat until tender. Whip eggs in medium bowl; season with salt and pepper. Add onion and potatoes to eggs in bowl; mix well. Heat 2 tsp. oil in 9 to 10-inch skillet. Add potato-egg mixture to pan and cook slowly. When almost set, place a plate large enough to cover the skillet on top and invert a tortilla onto plate. Slide tortilla back into skillet and complete cooking. Cut into sixths and serve; garnish with parsley, if desired.SERVINGS:6 tapas servingsFrom:From: Thirsty Bear Brewing Company, San FranciscoPHOTO CREDIT:Photo Credit: WASHINGTON STATE POTATO COMMISSION