Reviewed: May 9, 2012

This is just how our exchange student from Spain's mom would make these. :)

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Reviewer:

Sarah

Cooking Level: Beginning

Living In: Farmington, Illinois, USA

Reviewed: Apr. 12, 2012

I omitted the tomatoes & it tasted just like they do in Spain! A simple dish that's great for breakfast, lunch or dinner.

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Reviewer:

Suzanna

Cooking Level: Intermediate

Reviewed: Jan. 26, 2012

Excellent! I didn't have any green onion on hand. I added cilantro, parsley, and parmesan. Turned out great!

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Reviewer:

googoobutter

Reviewed: Jan. 23, 2012

Had never tried this, but it's a great comfort meal! Thank you!

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Reviewer:

HISTRATTON

Cooking Level: Expert

Home Town: Dedham, Massachusetts, USA

Living In: Boulder, Colorado, USA

Reviewed: Oct. 1, 2011

I love eggs....I love potatoes...and onions! SO obviously I loved this recipe haha. I didn't modify this much except when I needed to substitute for ingredients I didn't have at the moment. People may run into problems while trying to keep the potatoes crispy. This means managing the fire, etc. Nonetheless, such a great, simple breakfast.. This has saved me from starving when I had nothing else on hand to start my day. :)

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Reviewer:

eliseo20

Cooking Level: Beginning

Reviewed: Aug. 25, 2011

I used only spray oil. This was fun to make! Good taste and texture!

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Reviewer:

sueb

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Prattville, Alabama, USA

Reviewed: Aug. 17, 2011

I thought this tasted really good. I did find it hard to use a full 1/2 cup of olive oil, but wanted to follow the recipe exactly the first time. It was actually quite quick to make and very filling. I sliced the potatoes on my cheese grater and it made thin slices quickly. The potatoes and onions browned up pretty fast. I would like to try to make this again using half the amount of oil and see the results, as it was a tad greasy in my opinion. Plus, in reality this seems to make 2 large or 3 small servings and not 6 at all. It was nice to make something with what I had in the house that was tasty to.

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Reviewer:

Baker Bee

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: May 9, 2011

It was OK, needed lots of tweaking, not good as written, WAY too much oil!

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Reviewer:

iluvpastry

Cooking Level: Intermediate

Home Town: Hartsburg, Missouri, USA

Reviewed: Mar. 12, 2011

This is 5 stars after a few modifications. I am not sure how this dish feeds six since my normal sized husband and I shared this and finished it. I also wish it would have specified how long to cook this on low. It took so long that I finally kicked the heat up to medium. Can anyone let us know cook times? Please be careful with over plate flipping because I ended up having my omelet crash back into the pan and break up. I also think you only need 3/4 of a large onion and 1 large tomato. 3 TBS of oil is the perfect amount. To "Americanize" this dish I heated the potatoes for 3 mins on 80% power before cooking as someone else suggested (they were perfect), I warmed up the tomatoes for 20 seconds, and covered the omelet with cheddar cheese shreds before garnish. I couldn't imagine eating an omelet without cheese. I will make this again, it tasted so gourmet!!

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Reviewer:

imsomr

Cooking Level: Intermediate

Reviewed: Mar. 6, 2011

This looked and tasted wonderful. I cut down the oil by half and it still cooked well. Also, i'm not a fan of cold food on my hot food, so I put the tomatoe and green onion on top of the omelets when they were in the pan still right at the end and covered with a sprinkle of reduced fat cheddar which helped to hold them to the omelet. I removed as soon as the cheese had melted.

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