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Potato And Artichoke Tortilla

57 faves
Nutrition per serving    (USDA % daily values)
CAL
140
FAT
31%
CHOL
52%
SOD
5%

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Ingredients for 8 servings

About 4 tablespoons olive oil, plus more if needed

1/2 medium-size onion, quartered and thinly sliced

1 large boiled Yukon Gold potato, quartered and thinly sliced (a leftover potato works great here)

3 marinated artichoke hearts (from a can or jar), rinsed, patted dry, and thinly sliced

1/4 cup sliced piquillo peppers or roasted red bell peppers

4 large, very fresh eggs, preferably organic

2 tablespoons chick stock or broth

Coarse salt (kosher or sea)

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