Spanish Tortilla

Preheat the broiler of the oven.In a large saucepan filled with salted water, cook the potatoes cubes until tender, but not falling apart.

Drain and set aside.In a large bowl mix the eggs with salt and pepper.In a large ovenproof skillet, over medium heat melt the better and add the olive oil.

Add the cooked/leftover chicken pieces and saute them until warm.

Add the potatoes and cook the chicken and the potatoes for 3 minutes.Add the eggs mixture and the chopped parsley and cook until the eggs are starting to cook underneath the chicken and potatoes and around the edges of the skillet.Place the skillet under the broiler and cook until nicely golden and the eggs are no longer soft, around 6 minutes.Serve in wedges with a green salad for a light meal.