Tortilla Española

By Sunset
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Sunset

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Ingredients

4 large Yukon Gold potatoes (about 2 1/2 lbs.), peeled and cut into 1/2-in. cubes

1 medium yellow onion, chopped

1 teaspoon truffle salt or sea salt

2 cups extra-virgin olive oil

6 large eggs, beaten to blend

2 tablespoons chopped flat-leaf parsley

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