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Potato omelet (Tortilla de patatas) from The Food of Spain by Claudia Roden

  • onions
  • olive oil
  • eggs
  • new potatoes

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Notes about this recipe

  • Zosia on April 09, 2016

    There are apparently several tricks to making this successfully: stewing the potatoes and onions was one I learned to do and that resulted in incredibly creamy potatoes that remarkably still held their shape and sweet onions that melted into the omelette. It's a step that took extra time but was worth it for the end result.

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