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I toss the potato slices with two T. of olive oil and cook them for 5 minutes in the microwave, stirring every two minutes. The resulting tortilla is identical to a tortilla made the "right way" and there is a lot less waste. I slice the potatoes into cold water, drain, and spread them on a towel to pat dry. That keeps them from sticking together while cooking.
Ingredients
  • 1¼ pounds potatoes, 3 or 4 medium
  • 1 medium onion
  • 1 cup olive oil
  • Salt and freshly ground black pepper
  • 6 extra-large or jumbo eggs
Steps
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