Ingredients
- 1 1/2 pounds russet potatoes (about 2 medium)
- Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
- 2 medium onions, thinly sliced (1 1/2 pounds)
- 4 teaspoons kosher salt
- 10 large eggs
- Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows
Description
Food Network Invites You To Try This Spanish Tortilla Recipe From Food Network Kitchens.
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