Spanish Tortilla {Spanish Omelette}

plus 1 tablespoon extra virgin olive oil (divided)

medium sized Yukon gold potatoes (scrubbed and very thinly sliced)

small yellow cooking onion (peeled, cut in half, and very thinly sliced)

kosher salt (divided)

garlic (peeled and minced or pressed through a garlic press)

large eggs (room temperature)

chopped parsley

coarsely ground black pepper

finely diced red bell pepper

arugula or other mixed spring greens and shoots

paper thin slices prosciutto or Iberico ham