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Spanish   -   Tortilla Capuchina   adapted from The Complete Spanish Cookbook

  • 2 Medium Potatoes -- peeled and sliced
  • 1 Medium Onion -- thinly sliced
  • 3 Tablespoons Olive Oil
  • 1 Cup Bread Crumbs
  • 8 Stalks Asparagus -- cooked and chopped
  • Salt And Pepper -- to taste
  • 5 Large Eggs -- beaten
Directions Saute potatoes and onion and 2 tablespoons of oil until they are soft enough to break up the the edge of a spatula. Add breadcrumbs and asparagus and mix well. Add seasonings and eggs. If your pan is large enough at this point make a large omelette and cut into wedges and serve. If not oil a omelette pan and pour 1/4 of the mixture into the pan and make 4 individual omelettes.
Serves 4
Time to Make 0:00

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