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- 1 1/2 cups extra-virgin olive oil
- 2 pounds large Yukon Gold potatoes, peeled, quartered, cut into 1/4" slices
- 1 onion, quartered, thinly sliced
- 2 1/2 teaspoons kosher salt
- 8 large eggs, beaten to blend
Directions:View on Bon Appetit
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