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Spanish tortilla

This egg/potato/tomato dish in 1000 Classic starts in a frying pan on top of the stove, then is broiled on a medium temperature (which I learned from The Original New York Times Cook Book is 350F), so that both the top and bottoms get cooked properly. Nifty and tasty. Although it would be better with really fresh summery tomatoes.
Your opinion welcome. Please leave a comment.



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