Yum. This is almost exactly the recipe I use for chicken salad--I usually add diced celery, too. It is good with or without the cream, with or without the celery, but always must have the red pepper. it is amazing, and simple. I've used poached chicken, and I've used canned chicken (kirkland). It's really, really good! Thanks for posting this!

Reviewed On: Jan. 3, 2009

Pretty good. 4 stars as I don't think it's as good as the original. I've been cooking Tortilla Papas for my family for more than eighteen years. Like others, I don't use much more than potatoes, onions/garlic, salt and pepper, and olive oil. I, too, do not brown the potatoes. I, too, add the cooked potatoes to the bowl of beaten (well-salted) eggs along with a dollop of olive oil and allow it to sit for a half hour. This is the way traditional tortilla is made--but there are other types/fillings, too. I serve it either hot or cold, cut into wedges. One word of caution, though: if planning to serve cold, DO NOT WRAP UNTIL THE TORTILLA HAS COMPLETELY COOLED! Doing so may/will cause a chemical/steam/heat reaction in the eggs--they'll turn green (like green eggs and ham). It will still taste good, but will look weird (my son took an entire 14" tortilla to school for an international potluck; being impatient, he wrapped it before it cooled and discovered this the hard way).

Reviewed On: Oct. 22, 2008

Now, THIS is a GREAT recipe for sushi rice. It even includes the bit about fanning the rice (which, when I was little, my auntie assured me was VERY important). Of course, we used actual hand fans, though!

Reviewed On: Aug. 19, 2008