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Tortilla Española Recipes
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Makes
8
Servings
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Recipe Name : Tortilla Española
Country : Spain
Rating :
Category : Home > Quiches and Pizzas > Tortilla
Chef : Sunset
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INGREDIENTS


* 4 large Yukon Gold potatoes (about 2 1/2 lbs.), peeled and cut into 1/2-in. cubes
* 1 medium yellow onion, chopped
* 1 teaspoon truffle salt or sea salt
* 2 cups extra-virgin olive oil
* 6 large eggs, beaten to blend
* 2 tablespoons chopped flat-leaf parsley
DIRECTION


* 1. Combine potatoes, onion, and salt in a bowl. Set aside.

* 2. Heat oil in a large frying pan over high heat until very hot but not smoking. Spoon potato mixture into oil, spreading evenly. Cook until at least half the potatoes are browned, using a slotted metal spoon to turn potatoes occasionally, 20 minutes.

* 3. Set a strainer over a bowl and pour in potatoes; let drain. Reserve 1 tbsp. oil.

* 4. Fold eggs into potato mixture in a large bowl. Stir in parsley.

* 5. Heat reserved 1 tbsp. oil in a 10-in. nonstick frying pan over medium heat. Pour egg mixture into pan; spread evenly. Cook, lifting edges to check color. When eggs are medium brown, remove from heat. Set a large plate upside down over pan. Invert tortilla onto plate, then slide back into pan. Cook over medium heat until bottom is browned, about 4 minutes.

* 6. Transfer to a plate; cut into wedges.
NOTE:

Nutritional information is per appetizer serving.
SOURCE:

http://www.myrecipes.com/recipe/tortilla-espanola-50400000112141/
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