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Spanish   -   Spanish Potato And Onion Torta   adapted from The Universal Kitchen by Elisabeth Rozin

  • 3 Large Onion -- Chopped
  • 4 Tablespoons Olive Oil
  • 2 Medium Potato -- Thinly Sliced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Pepper
  • 6 Large Eggs -- Beaten
  • Parsley -- Chopped
Directions Saute onion in oil on low heat for 30 minutes. They should become dark brown and very soft. Remove, add potatoes to the pan and saute for 20 minutes until the potatoes are well browned. Add onions back to the pan, along with salt and pepper. Pour in eggs. Bake for 15 minutes at 400 degrees or until the eggs are set. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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