The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by ladybuggs5224
Reviewed: Oct. 9, 2009
DH wanted omlets for dinner so I decided to give this one a try. I didn't add the tomato and garnished with a bit of green onion and they were soooo good!!! It is a bit tricky to turn it out of the pan and back in but I used a pizza pan and it wasnt that bad and only made a slight mess, lol. I will be using this one again since we enjoyed it so much. Simple and tasty!!
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Photo by ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 6, 2009
Surprisingly good and so easy! We will occasionally have "breakfast" for dinner and it's hearty enough as a main dish, although you might want to make extra if there are more than 2 people. My husband loved it and so did my 2 1/2 year old even with onions. We skipped the tomato and green onion garnish and it was tasty on its own. Served it with bread and a side of veggies.
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Cooking Level: Intermediate

Living In: Oakland, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Jul. 16, 2009
Excellent recipe for a Spanish tortilla!! Just like the tortillas my señora made for me while I was studying abroad in Sevilla. (The name should include the word "tortilla," so the recipe will pop up when someone searches for "tortilla." It didn't pop up when I was looking for a tortilla recipe, so it took me a while to find it.) Also, the main picture does not make it look like a tortilla at all, so the picture should probably be changed to give people a better idea of what it's supposed to look like.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 16, 2009
I would suggest that you sautee the onions first until brown and then add the potatoes. This way the oil gets all the flavor from the onions which then transfers to the potatoes. As far as garnish, we really (I am from Spain) don't garnish it with anything but hey it doesn't hurt either. We eat it with bread which is very similar to french baguette. This is the typical "Pincho de tortilla" that you can get at every bar. The only thing I was surprised with was the picture, because it looks scrambled and it is suppose to look like a pie (more or less). It is not that hard to turn it. Make sure you put enough oil in the non-stick pan, put a plate bigger that the pan on top of the pan and if you are afraid it may slip put a piece of paper towel on two sides of the pan (in between the pan and the dish) and then flip it with a quick move. That's a trick my mom showed me when I first started cooking.
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Cooking Level: Intermediate

Living In: Bilbao, Euskadi, Spain

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Photo by gapch1026
Reviewed: Jun. 15, 2009
I really love the combination of potatoes, onions, and egg for a quick meal. I've made and eaten this many times; my German grandmother frequently made it with leftover baked potatoes. I like to garnish this with fresh cilantro, parsley, and chives and I think it's wonderful as a "tortilla" or as a scramble.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Jun. 9, 2009
I was a bit skeptical with this recipe because it seems plain and too easy. Decided to give this a try though to use up potatoes and they came out very good. Omitted the spring onion and tomatoes since that's how they serve them in Spain. This definitely brought as back and is good served hot or cold. Thanks!
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Cooking Level: Intermediate

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The reviewer gave this recipe 2 stars. This recipe averages a 4.45 star rating.
Reviewed: May 28, 2009
I hate to rate this low, but this was a VERY plain omelet. I was not impressed at all. The only thing I tasted was potato, even with quite a bit of salt and pepper. I followed the recipe to a T. Yes, it is very easy to make, so I gave it 1 star. My father liked it, so it got another star. It just lacked flavor in my book. But, maybe, having never been to Spain, bland is how it was supposed to be? Thank you for sharing. I am sorry to rate it so low.
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Cooking Level: Expert

Living In: Kirkland, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: May 5, 2009
This dish was a delicious brunch dish and I think it would be a little too heavy for breakfast. It's a keeper for sure~
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Photo by Summerpls

Cooking Level: Expert

Home Town: Lachute, Quebec, Canada
The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Apr. 17, 2009
This is my girlfriends favorite breakfast and she is a very picky breakfast person. This recipe is wonderful as it is, the only thing I occasionally change is I add another potato or two. They tend to cook down to nothin. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Mar. 21, 2009
This was delicious. I cut the potatoes and onion potato chip thin on a mandoline type slicer, and threw in a handful of mushrooms. Topped with chipotle Tabasco, this made an awesome Lenten Friday supper.
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Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA
Living In: Orrville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 30, 2008
This is so delicious!!! I served it with picante sauce and sour cream. Thank you for the excellent recipe!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Nov. 5, 2008
Try it the traditional way: olive oil, potatoes, eggs, salt & pepper only. Let the potatoes get soft, but not brown & crispy. In Spain, many people choose to eat this tortilla espanola con mayonesa (with mayonnaise for dipping). If you are afraid of inverting the omelet then try using an oven-proof pan and once the bottom is set transfer it to the oven at 350 degrees until it's set. Works like a charm.
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Photo by JESSI1832

Cooking Level: Intermediate

Home Town: Braselton, Georgia, USA
The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 29, 2008
This was a great base to use for an omlette, absolutely delicious! Instead of tomatoes and spring onion which I didn't have, I added chopped ham, broccoli and mushrooms to make it go a bit further and add some nutrition. Best omlette I've ever made!
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Cooking Level: Intermediate

Home Town: Gore, Southland, New Zealand

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 26, 2008
I don't know much about spanish cuisine but this omelet made for a delicious sunday morning breakfast. Unlike most,I added the tomato and green onion garnish and i'm glad i did. I also added garlic and cheddar cheese. I did follow the advise of the reviewer who put it under the broiler to cook the top, as i didn't want to attempt to flip it. With my luck i would have had to eat it off the kitchen floor!
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Cooking Level: Intermediate

Home Town: Rochester, New Hampshire, USA
Living In: Dover, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 22, 2008
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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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 22, 2008
This was so good! I omitted the tomatoes and green onions at the advice of the reviewers who ate this in Spain. My omelet fell apart during the inversion process, but I just need practice. If you like potatoes, you'll like this omelet. This will be a staple recipe from now on. Its definitely comfort food for me.
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Photo by always_hungry

Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 22, 2008
a bit simple really.
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Photo by Maggietoo

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 21, 2008
Oh wow! This took me back to Barcelona, sitting in a cafe at the Placa de Catalunya, eating a cold wedge of tortilla de patatas with a cafe con leche....mmmmmm.
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Photo by Allrecipes

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada
Living In: Calgary, Alberta, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.45 star rating.
Reviewed: Oct. 20, 2008
I grew up on this recipe and have made it for the 30+ years I've been cooking! My father was from Kansas, and I always thought it was a US-mid-west recipe! So I've learned something new here (does this mean I can now say I'm experienced in Spanish cuisine?) LOL! This recipe is great - it's real comfort food to my family and very quick and easy to make! (btw - my mother always just called this Potato - Onions & Eggs!
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Photo by Sue Logsdon

Cooking Level: Expert

Living In: Moorestown, New Jersey, USA

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