Reviewed: Apr. 9, 2012

i loved it, kids thought it was just ok. i saved the sieved oil in a mason jar and used it to cook other things, delicious oniony oil!

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Reviewer:

torrie

Reviewed: Aug. 9, 2011

I love this -- had made many times with a different recipe. I stuck w/ only potato and onion, followed others' suggestions and cooked the potato and onion together, and didn't flip. It took 20 min or so until the potatoes were soft but was the best yet. I sprinkle w/ grated cheese, paprika and green onion before broiling. We like serving ours with a bit of mayonnaise! I'd love to try it with a bit of goat cheese mixed in next time.

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Reviewer:

CaperWest

Cooking Level: Intermediate

Living In: Cape Breton, Nova Scotia, Canada

Reviewed: Jun. 18, 2011

So many years after living a year abroad in Spain, nothing stands out more in mind like the comfort of a well-made tortilla espanola. We enjoyed this for breakfast this morning, scaled back for just two people, with 4 eggs, two large potatoes, half an onion, and a dash of salt, pepper, and garlic powder. Keep it simple, use plenty of olive oil, and cross your fingers for good luck when turning it over and you can't go wrong!! Buen provecho!!

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Reviewer:

VALISME

Home Town: Huntington, New York, USA

Living In: New Carlisle, Ohio, USA

Reviewed: Feb. 20, 2011

I lived in Barcelona for years and my S.O. is Catalan, so I make tortilla almost once a week to have on hand for snacks (Potatoes, onions, and cheese only). I thought I would offer some tips to make it easier. #1 = less oil. #2 = cook the potatoes and onion together. #3 = Time for the eggs: No need to mix with the others first; just pour the eggs into the pan once the potatoes and onions are cooked. I always grate some manchego or parmesan cheese into it at this point too. #4 = cook on low heat after you add the eggs. #5 = when it is ready to flip over simply place a big plate on top of the pan, hold it in place, flip the pan over, put the pan back on top of the burner, and then slide the tortilla back into the pan. Don't be scared, just do it with gusto! Trust me, you can do it! Sides: It tastes great with a side of cut tomatoes with a drizzle of olive oil and a sprinkle of salt on them paired with a few slices of serrano.

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Reviewer:

SobeCook

Reviewed: Feb. 2, 2011

I thought this was very good but it gets five stars because my husband really loved it. Omitted the ham. Wish it could taste this good with less oil, but I did not use a nonstick pan.

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Reviewer:

Peach822

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Cooking Level: Intermediate

Living In: Fernandina Beach, Florida, USA

Reviewed: Jan. 31, 2011

I've tried making Tortilla Espanola before using a different recipe, which turned out to be a disaster! This however was easy and delicious! I followed the recipe to the tee making only one change, I added smoked paprika to the potatoes before frying, for added flavor. Flipping it over was not a problem at all ... clutch the plate over the pan with both hands and turn quickly making sure to use mittens so you don't burn your hands!

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Reviewer:

eagerchef

Reviewed: Jan. 13, 2011

My family loved this. The only change I would make is a little less oi and to be sure to buy small onions.

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Reviewer:

eliells

Living In: Miami, Florida, USA

Reviewed: Dec. 24, 2010

I live in Spain and this recipe, although delicious, differs from the classic tortilla española in the fact that the classic one, the one you get in bars and restaurants does not have the serrano ham and the peppers. I have worked in many kitchens on the Mediterranean side of Spain, and learned there how to make a mean tortilla. There are two ways: with or without onions, and many restaurants offer both. You can cook the potatoes and onions together, in a deep pan, adding a little more oil and draining it when it's done. You know the potatoes are done when they are soft enough to be broken by the weight of the spatula. The tortilla will come out moist and tender if the potatoes are just a bit mushy, but don't mash them.

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Reviewer:

Esther

Reviewed: Dec. 10, 2010

Excellent recipe. It came out perfect the first time. I used two pans to cook the ingredients to speed up the process. After I put it together and cooked it on one side, my pan was so full I couldn't fit it in the pan the other direction without breaking it apart. I ended up putting it in the oven on 350 for another 10 minutes and it set beautifully and looked great turned out onto a plate.

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Reviewer:

LizT

Reviewed: Aug. 10, 2010

I lived in northern Spain (Galicia)and we used green peppers,(just cut up into small pieces, not roasted) onions, potatoes and eggs. It's actually easy to add all ingredients at once (less time consuming), but you need to use about a cup of oil. The ingredients don't need to be covered in the oil, just keep turning until they are all soft. Then drain them before adding them to the egg mixture. Let that mixture sit for about 10 minutes before placing in pan. Now you only need to add enough oil to coat the pan. don't forget to add oil again when you flip it.

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