Tortilla Española Matutina con Zanahoria y Cebolla Caramelizada

1.In a large skillet, heat 1/4 cup of olive oil over medium heat. Add the sliced onions and cook for about 5 minutes until they start to soften.

2.Sprinkle the sugar over the onions and continue to cook for another 10-15 minutes, stirring occasionally, until the onions are golden brown and caramelized. Remove from the skillet and set aside.

3.In the same skillet, add the remaining olive oil and heat over medium heat. Add the sliced potatoes and grated carrots, season with salt and pepper, and cook for about 15-20 minutes, stirring occasionally, until the potatoes are tender and lightly golden.

4.In a large bowl, beat the eggs and season with a pinch of salt and pepper. Once the potatoes and carrots are cooked, drain any excess oil and add them to the bowl with the beaten eggs. Stir to combine.

5.Return the mixture to the skillet over medium heat, spreading it evenly. Cook for about 5-7 minutes until the bottom is set and lightly browned.

6.To flip the tortilla, place a large plate over the skillet and carefully invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5-7 minutes until fully set and golden brown.

7.Once cooked, slide the tortilla onto a serving plate, top with the caramelized onions, and garnish with fresh parsley if desired. Allow it to cool slightly before slicing.