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Spanish Tortilla with Pimenton Aioli
Ingredients
  • 1 ½ pounds Yukon gold potatoes, peeled [4 medium potatoes]
  • 1 ½ teaspoon kosher salt
  • 6 to 8 tablespoons low-sodium chicken or vegetable broth
  • ½ large yellow onion, thinly sliced [ trimmed and peeled]
  • 6 large eggs
  • ¼ teaspoon ground pepper
  • 2 tablespoons olive oil
  • subheading: Pimenton Aioli:
  • 1 small garlic clove or ½ large clove
  • 3 tablespoons mayonnaise
  • 2 teaspoons lemon juice
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon kosher salt
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