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Reviewed Spanish Tortilla

Dec 18, 2011 in Food Network Community Toolbox on

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 ski...

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