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Mushroom and Potato Frittata

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Ingredients:

  • 1⁄2 cup plus 2 tbsp. olive oil (preferably Spanish)
  • 6 cloves garlic, finely chopped
  • 1 large russet potato (about 3⁄4 lb.), peeled and thinly sliced crosswise
  • 1 medium yellow onion, thinly sliced
  • Kosher salt and freshly ground black pepper, to taste
  • 1⁄4 lb. cremini mushrooms, thickly sliced
  • 1⁄4 lb. oyster mushrooms, roughly chopped
  • 1⁄4 cup chopped flat-leaf parsley leaves
  • 6 eggs, beaten

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