Ingredients
1/4 cup plus 1 tablespoon olive oil
3 russet potatoes, cut into 1-inch pieces
Coarse salt
2 onions, sliced into rings
1/2 teaspoon pimenton
2 tablespoons chopped fresh flat-leaf parsley
Preparation
Heat 3 tablespoons oil in a large nonstick skillet over medium-high heat. Cook potatoes, covered, for 5 minutes. Season with salt. Add remaining 2 tablespoons oil and the onions; stir. Reduce heat to medium, and cook, covered, for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
Sprinkle with pimenton, and cook until potatoes and onions are golden brown and tender, about 8 minutes more. Toss with parsley, and season with salt.
