YUM! Any easy. I don't ever deep fry, but this seemed like a fun treat as a side dish. My whole family loved them. My kids were amazed to watch the balls of goo turn into crispy treats! Thanks!

Reviewed On: Oct. 19, 2009

I was looking for directions on how to make a Spanish Omelet, and this one fit the bill. My Spanish exchange student made one for us, and I couldn't recall exactly how she did it. This recipe refreshed my memory. This was good, but only 4 stars bc not as fantastic as the one I had before. I think she used fewer potatoes and more eggs. She cut them up into cubes and cooked them with a little water in the microwave first to speed things up. I did that too, and did not make them crispy as the recipe states. I also used more eggs...I ended up using 7 eggs for 2 adults and 3 kids and we ate it all. I did not use the tomato or green onions. It was good and we enjoyed it. I'll just use less potatoes next time. I think this is an authentic recipe...it's just up to individual tastes as to how much and what kind of veggies to include. Thanks!

Reviewed On: Oct. 19, 2009

These were a great no-meat burrito with plenty of flavor. My kids (12, 9 and 7) even surprised me by liking it. I followed the recipe with the exceptions listed below.I added more cheese than called for (I always do in Mexican dishes). All of the following changes were suggested by other reviewers: I used all black beans, as well as heating the powdered spices in the skillet for a few minutes to release their flavors. Mashing the beans in the skillet with a potato masher makes the job easy. I also made it as a casserole (seemed easier), and reduced the liquid by half. I think next time I'll keep the casserole format, but increase the liquid to the full amount just to see what happens. It was a little dry.

Reviewed On: Oct. 19, 2009