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Ingredients
  • 10 medium eggs
  • Salt
  • 1 teaspoon sweet Spanish paprika, optional
  • 1 cup extra virgin olive oil
  • 1 ½ lb russet potatoes (or 2 to 3 russet potatoes), peeled, halved and sliced cross-wise
  • 1 large yellow onion, peeled, halved and sliced cross-wise
  • 4 scallions, trimmed, chopped (both white and green portions)
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