Preheat the oven to 500F.
Heat olive oil in the cast iron skillet on a medium heat. Add potato and onion.
Preheat the oven to 500F. Heat olive oil in the cast iron skillet on a medium heat. Add potato and onion.
Season with salt and pepper and cook for about 15 minutes, or until potato softens, stirring frequently.
In a mixing bowl whisk eggs and season with salt and pepper.
Gently spoon out potato into the bowl, and stir it. Return the potato to the skillet. Add sliced tomatoes, then carefully put the skillet inside the oven and broil it 8 inches from the top, for about 3 minutes. Reduce the heat to 350F, then place the skillet on the middle rack and cook the Spanish Omelette until the eggs are not runny. Remove from the oven and let it set for 5 minutes. Cut into wedges, garnish with parsley, and serve with salsa or sour cream. Enjoy!
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