Spanish Tortilla With Corn, Tomato, And Potato

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Coastal Living


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9 large eggs

1/2 cup basil, thinly sliced

3/4 teaspoon salt

1/2 teaspoon pepper

1/2 cup grated Parmesan cheese, divided

5 tablespoons olive oil, divided

4 garlic gloves, peeled and thinly sliced

1 1/2 cups diced Yukon gold or fingerling potatoes

1 cup fresh corn kernels (about 2 ears)

2 cups grape tomatoes

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