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A Spanish Tapas recipe. I haven't yet made this so let me know how you go... Servings and cooking times are guesses.
- Peel the potatoes and slice thinly. Cut the onion in very small pieces and add to the potatoes. Fry potatoes and onions in a generous amount of oil over a low heat, removing them with a palette knife when cooked. Drain well. In a separate bowl, beat the eggs and mix with the potatoes. Leave to stand for a few minutes so that the eggs fully absorb the potatoes.
- Heat a pan with a tablespoons of oil and then pour the mixture into the pan, over a low heat and let it thicken.
- Use a big flat dish or a lid to turn the mixture over and allow to cook on the other side.