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Tortilla Espanola (Spanish Tortilla)
May 20, 2009

Very tasty, but too much oil. My recommendation is to deep fry the potatoes in 3/4 cups olive oil (saving the olive oil for later french fry/potato frying purposes) and using the 2 tablespoons oil used for frying the onions as the olive oil reserved for finishing the tortilla. This is especially true if you plan on using a non-stick pan.

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