Spanish Tortilla Pinwheels

In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Heat the olive oil in a 10-inch non-stick skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.

Add the cooked diced potato to the skillet with the onion and cook for another 2 minutes, stirring occasionally.

Pour the egg mixture over the potato and onion in the skillet. Cook on medium-low heat for 8-10 minutes, or until the edges are set and the center is mostly firm. Sprinkle with fresh parsley.

Carefully slide the cooked tortilla onto a large plate or cutting board. Allow it to cool for 5 minutes.

Lay a flour tortilla flat. Place a quarter of the cooked Spanish tortilla mixture evenly over the flour tortilla, leaving a small border.

Tightly roll up the flour tortilla with the filling. Repeat with the remaining tortillas and filling.

Slice each rolled tortilla into 1-inch thick pinwheels. Serve immediately or chill for later.