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Tortilla Espanola

Reviewed: Oct. 10, 2012
This is a great, basic recipe, but can actually be much easier to prepare than the directions listed if you have a good non-stick pan. I make this all the time, but after cooking the potatoes and onions, I turn the heat down and add the egg mixture (I add a little milk rather than more oil) directly on top of the veg. I sort of go around the pan lifting up the cooking edges with a spatula to let more of the uncooked egg mixture run down under the cooking egg onto the pan. Then after a few minutes, I turn it onto a plate and then slide the uncooked side directly back into the pan to cook for just a few more minutes. Then slide it out onto my serving dish and it comes out in a perfect shape. No baking required.
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