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Tortilla Española (Spanish Tortilla)
Ingredients
  • ½ cup olive oil
  • 2 pounds baking potatoes, peeled and cut into ¼-inch slices
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 onions, sliced into rings
  • 6 large eggs
  • 1 roasted red pepper, drained and cut into strips
  • 3 ounces Spanish serrano ham, chopped
  • 2 tablespoons chopped fresh Italian parsley
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