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Reply to "Spanish tortilla advice needed"
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[quote=Anonymous]Stainless steel isn't the best - try a hard-anodized pan or a well-seasoned cast-iron pan. It will slip out cleanly. I once made a tortilla in my stainless steel pan and I did not invert/ return to pan to cook bottom, just put it under the broiler to finish cooking. In that case I served out of the pan itself. The bottom was more crispy than I would have liked, but it was fine overall. Another tip to make a pretty tortilla - while it is cooking on a low heat, run the tip of a palette knife carefully around the edge every once in a while to make a nice rounded edge.[/quote]
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