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Baked Tortilla Espanola

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“This is a recipe that I found in a magazine and thought that I'd share it with everyone. I haven't had a chance to try it yet, but intend to do so soon!!”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onions and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
  2. Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. Reduce heat to medum-low. Cook uncovered, for 2 minutes.
  3. Bake and set, about 5 minutes. Invert or serve from pan.

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