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A classic Spanish tortilla is layered with sliced potatoes and resembles a frittata. This version cheats a bit by using leftover potato chips instead of potatoes, but gets a punch of flavor from smoked paprika.
Note: If you don’t have a very small skillet, this will still work; it won’t be as thick as a Spanish tortilla and will instead be closer to a frittata.
Reprinted with permission from Serve Yourself: Nightly Adventures in Cooking for One by Joe Yonan. Copyright 2011. Published by Ten Speed Press, a division of Random House, Inc.
Photo credit for book cover: Ed Anderson © 2011
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