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Spanish Tortilla

1 cup olive oil
four large potatoes (peel and cut into small pieces about inch square)
salt to taste
one large onion, thinly sliced
four large eggs
Optional: add thin slices of red pepper with the onion.

Heat the oil in a 9-inch skillet, add potato pieces, one piece at a time to avoid sticking. Alternate layers of potato and onion. COOK slowly, medium flame. Do Not Fry! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste.

Drain potatoes. Add potatoes to eggs and mix so that potatoes are covered evenly. Let sit for 15 minutes.

Heat 2 tbsps of oil in large skillet. Add potato-egg mixture (quickly so that it heats evenly). Lower the heat to medium-high. Shake pan to prevent sticking (very important). When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.

After cooking, cut the tortilla into triangular slices to serve 4-6 people, or cut into squares to serve bite-sized pieces to a group.

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