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Potato tortilla

February 10, 2010

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Serves 4

You need half the cooked potatoes from the gratin, which are baked with lightly beaten eggs until the edges set. This Spanish dish is similar to an Italian frittata.

Olive oil (for the dish)
Leftover gratin Dauphinois
Salt and pepper, to taste
8 eggs, lightly beaten

1. Set the oven at 375 degrees. Oil a deep 9-inch pie pan. Put the unfilled pie pan in the oven and let it heat for 5 minutes. Carefully remove the pan from the oven and set it on a heatproof counter.

2. Arrange the potatoes in the dish, pulling apart the layers so the potatoes cover the bottom of the dish.

3. Add salt and pepper to the eggs. Pour the eggs into the dish and use a fork, if necessary, to lift the edges of the potatoes so the egg mixture falls into the sides.

4. Bake the tortilla for 30 minutes or until the center is firm and the edges are set. Leave to cool for 5 minutes. Cut into wedges and serve with salad.

Sheryl Julian