<http://schema.org/recipeInstructions>
" In 10-inch nonstick ovenproof skillet, warm 3 tablespoons olive oil over medium-low heat. Add potatoes and onion; cook, stirring occasionally, until potatoes are tender and onion is golden brown -- about 25 minutes. Add garlic, parsley, black pepper, and salt; cook, stirring occasionally, 5 minutes. Transfer potato mixture to a large bowl and cool to room temperature. Mix in beaten eggs. In the same skillet, warm remaining tablespoon of olive oil over high heat. Add potato-egg mixture to skillet, spreading evenly to cover bottom and sides of skillet. Reduce heat to low and cook, covered, until the egg on the sides of skillet is slightly brown and potato-egg mixture starts to set -- about 10 minutes. Place the skillet under the broiler until center of omelet is cooked through and the top is golden -- 3 to 5 minutes. Carefully invert omelet onto a serving plate. Cut into wedges, garnish with parsley, and serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a17382/spanish-tortilla-potato-omelet-3707/>