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Tortilla de patatas
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One of the most beloved tapas, this Spanish omelet is similar to a frittata and is easy to make. You can add other seasonings that strike your fancy and even serve with mayonnaise of tomato sauce.
serves 6


1 1/2  cups potatoes, peeled and sliced into 1/2-inch slices

2 tablespoons olive oil

1-2  cloves garlic, roughly chopped

1 medium onion, sliced into rings

1/4  cup flat leaf parsley or chives, chopped

4  extra large eggs, well beaten (or 5 medium eggs)

Salt and freshly ground black pepper, to taste

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Tortilla de patatas
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  1. Par-boil the potato slices for about 5 minutes, Drain and set aside.
  2. Heat the oil in a cast iron, oven-safe skillet over medium heat, add the onion and cook until soft and translucent. Then add the garlic. Cook another few minutes.
  3. Add the potato slices and mix it all up a bit to combine. Cook another 5 minutes  or so, then make sure the onions and potatoes are flat and evenly distributed before the next step.
  4. Add parsley or chives and salt and pepper to taste to the beaten eggs. Pour the eggs over the mixture in the skillet. Cook over a low to medium heat for about 10-15 minutes or until the eggs have nearly set.
  5. To finish, put the skillet into a warm 350° oven and cook until set, but not rubbery. Let cool slightly and remove from the pan.
  6. Cool and cut into wedges to serve.

Per serving: 128 calories, 2g sat. fat, 9g carbohydrates, 5g protein, 51 mg sodium, 1g fiber

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