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.
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.
Are electric wine openers really handy or just another gimmicky gadget?
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.
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