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Tortilla Espanola



  • 2 tablespoons olive oil
  • 6 medium potatoes, peeled and thinly sliced
  • 1 large onion, finely chopped
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 6 large eggs
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil


  1. Heat 2 tablespoons olive oil in cast iron skillet. Add next 4 ingredients. Cook, stirring constantly, over medium heat 4 to 5 minutes; cover and cook 5 minutes or until potatoes are soft, but not browned.
  2. Combine eggs and 1/2 teaspoon salt in a large bowl; beat until frothy. stir in potato mixture.
  3. Heat clean cast iron skillet until hot enough to sizzle a drop of water. Add 2 tablespoons olive oil; rotate pan to coat bottom and sides. Pour egg mixture into skillet. Cook 5 minutes over medium-low heat.
  4. Bake at 375 degrees F for 10 minutes or until set.
  5. Loosen with a spatula; invert onto serving plate. Cut into wedges to serve.


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