Place your skillet onto the indirect side of the BBQ and add the Olive Oil.
Whilst the Olive Oil is heating up, peel the new potatoes and thickly slice them and finely dice your onion. Once the Olive Oil has heated up add the Potatoes and Onion to the skillet.
Cook for around 30 minutes with the lid on your BBQ, returning to give them a stir regularly.
Once the potatoes have softened, strain the potatoes and onion through a colander into a large bowl, setting the strained Olive Oil aside.
Beat the 6 eggs in a pouring jug, with some salt and pepper to season and place to one side.
Add the skillet back onto the indirect side of the BBQ, and add the stained Olive Oil back into the skillet, followed by the Potato, Onion, Parsley and Egg.
Mix well to the ingredients and evenly spread in the skillet, then pop the lid back on the BBQ and cook until set. I did rotate the skillet every few minutes to try to get an even cook.
Once the Spanish Tortilla looks set, flip the tortilla and cook for a few more minutes before removing and serving.