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Spanish Tortilla with Purple Potatoes
Ingredients
  • 6 large eggs
  • 1¾ cups vegetable oil, for frying
  • 1¾ pounds purple potatoes, sliced into ¼-inch rounds
  • 2 tablespoons salt
  • 2 medium onions, chopped
  • Thinly sliced green onions, for garnish
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