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).
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