1 - 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, add cook, covered for 5 minutes more. Uncover, and cook, tossing often, until potatoes and onions begin to brown, about 8 minutes.
2- 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.
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