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Sunday, October 19, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
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Tortilla EspaƱola
Contributed by: Norma Velez, Sara Puckett
  • Oil
  • 2 medium potatoes
  • 1 onion
  • 6 eggs
Cover the bottom of a frying pan with oil. Peel potatoes and cut them into 1/2-inch squares. Dice the onion.
Fry potatoes until they are a golden color. Scramble eggs together, then add onions to eggs.
Pour egg mixture into the pan. Cook over medium heat for approximately six minutes or until golden brown.
The end tortilla-like omelet should be thick and puffy.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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