Artichoke, Potato, and Serrano Tortilla

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  • on May 05, 2011

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    Killer brunch/lunch menu I made today for Cinco de Mayo! Friends went nuts; we are all from SF Bay Area and appreciate good food, but also on low carb diets so this menu suited everyone. Cast iron skillet is a must for the tortilla/frittata. Flavors are out of this world, esp. dressings for avocado/bean salad (cider vinegar--really??). Glad I have leftovers for dinner. TY Daisy, you made me look like a chef again :)

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