Spanish Tortilla Recipe

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4 teaspoons kosher salt

Bay leaf

1/2 cup extra-virgin olive oil

Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note

Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows

2 onions, finely chopped (3 1/4 cups)

2 medium onions, thinly sliced (1 1/2 pounds)

1/2 teaspoon pimenton

10 large eggs

1 1/2 pounds russet potatoes (about 2 medium)

1/2 teaspoon sugar

6 ripe plum tomatoes (about 1 pound)

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