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tortilla de patatas
- 3 medium-sized Yukon Gold potatoes (about 1 1/2 pounds), peeled and quartered lengthwise
- Coarse salt (kosher or sea)
- 1 1/4 cups extra-virgin olive oil
- 1 small onion, quartered and thinly sliced
- 6 large, very fresh eggs, preferably organic
- 2 tablespoons chicken stock or broth
Directions:View on Smitten Kitchen
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