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Joined Date: Feb 06, 2011
Reviewed Spanish Tortilla
"My brood completely enjoyed this dish. A few things I did- sliced the potatoes on mandolin to just slightly thicker than potato chip thickness and pan seared them in 2 batches using oil from chorizo and a few drops of olive oil until almost done. I used a 12" nonstick skillet. Before pouring the ingredients back into the skillet, I got the skil""