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Spanish Tortilla with Spinach for the Remoska
Ingredients
  • 8 potatoes, cut in four lengthwise, then finely sliced 2 onions, diced small
  • 225g (8oz) fresh spinach, well-washed
  • 10 medium eggs, beaten 4 tbsp olive oil
  • 2 tsp dried fines herbes (a mixture of chives, chervil, parsley and tarragon)
  • salt and pepper
Steps
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