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Also known as a Spanish Omelet, this dish can be prepared the night before and will provide all the nutrients you need to make it through the workday.

Serving suggestion: Eat away from your desk!

Ingredients 1 tablespoon extra-virgin olive oil 1 small Yukon Gold potato (about 1/4 pound/115 grams),  peeled, quartered and cut into 1/8-inch (3-millimeter) slices* 1/2 medium yellow onion, halved and thinly sliced Salt and freshly ground pepper 1 tablespoon unsalted butter 4 large eggs Pinch of nutmeg

  • Recipe and Food Styling:
    Diana Yen
  • Photography:
    Alice Gao
  • Prop Styling:
    Glen Proebstel

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  • Recipe and Food Styling:
    Diana Yen
  • Photography:
    Alice Gao
  • Prop Styling:
    Glen Proebstel
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