Tortilla Espanola With about 5.5 billion dozen eggs being produced each year in the U.S. (that's according to the American egg Board) it's no wonder that chefs like Guillermo Pernot and Heather Terhune are serving egg-rich specialties. Tortilla Espanola From: Executive chef Guillermo Pernot of Cuba Libre Restaurant & Rum Bar, Philadelphia. Yield: 6 servings. 1 lb. Spanish onions julienne 2 lb. Yukon gold potatoes, 1⁄8" sliced 10 Tbsp. olive oil 6 eggs to taste, salt and ...
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