This tapas bar favorite boasting meltingly tender potatoes in a dense, creamy omelet would be the perfect simple supper—if it didn’t cook in an entire quart of olive oil.
We avoid a common pitfall of preparing a French onion tart by using a pat-in-the-pan crust and develop a Spanish skillet frittata that isn’t greasy or dense.
French Onion Tart is similar to quiche but delivers a more refined slice of pie, with more onions than custard. The problem? Rolling and fitting the dough into a tart pan.
Are electric wine openers really handy or just another gimmicky gadget?
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