This dish was somehow inspired by the classic tapa known as Tortilla Española. Don’t ask how, as I am not sure myself. The potatoes used are important here. Find something like a Yellow Finn or Yukon Gold, or other potato that possesses a slightly sweet and nutty flavor without being a really waxy type, nor really mealy. Potato size also matters. The idea is the potato and sauce work together to highlight each other’s flavor, while the tomato acts as a counterpoint with acid and fruit, and the parsley adds earthy and vegetal notes.