Reviewed: Oct. 30, 2009

Incrediblely tasty! Jut like the ones my senora made for me during my study abroad time in Spain.

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Reviewed: Jun. 27, 2009

My mixture required much more egg (80% more) to be as eggy as I remember it from Spain. I found most of the cooking directions under-heated on my standard GE electric stove. Use a non-stick pan for the flipping. I subbed bacon for the serrano.

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Cameron

Home Town: Portland, Oregon, USA

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Reviewed: Jun. 5, 2009

Fabulous! Tastes just like I remember in Sanlucar de Barrameda. I definitely recommend broiling it as opposed to trying to flip it (especially with all that oil in the pan -- agreed, use a bit less oil, maybe only 1/3 cup). Broil for 10 minutes with the door closed (check earlier if your oven runs hot). Perfection! Omitting the ham and pepper did no harm (I remembered it completely plain, and that was how I wanted it!). Thanks for a great recipe!

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Heather Kelley

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Reviewed: May 20, 2009

Very tasty, but too much oil. My recommendation is to deep fry the potatoes in 3/4 cups olive oil (saving the olive oil for later french fry/potato frying purposes) and using the 2 tablespoons oil used for frying the onions as the olive oil reserved for finishing the tortilla. This is especially true if you plan on using a non-stick pan.

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dimitra

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Reviewed: Mar. 16, 2009

This is delicious as written. My only advice is to begin well ahead of time (1.5 to 2 hrs) as it takes awhile to cook the ingredients, let cool, and then assemble and cook the dish. It's not hard, but allow enough time.

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J.P.

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

I ate this many times each week when I lived in Spain, and am so happy to have a reliable recipe to make it back in Seattle. Mix and match the "extra" ingredients to suit your tastes - I have never made this with any type of meat or cheese. I usually do as the Spanish do, and just stick with egg, potato and onion.

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Jennifer

Cooking Level: Intermediate

Home Town: Olympia, Washington, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 10, 2009

Very good indeed. I have eaten this prepared by a Spanish connoisseur and this is the closest I have gotten to hers. I had to use canned potatoes but its quicker and I used cut ham and fried it a little with the onion if you want to use things you already have on hand like I did. Serrano ham is great but expensive and hard to find in Australia. When prepared in the oven (as I have made it before) it can come out a little dry but flipped it works out moist and savory just make sure you have a big enough plate first! Thanks for this authentic recipe.

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alimento

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Reviewed: Mar. 2, 2009

Always a favorite..breakfast, lunch, dinner..or with cocktails..it always works. One of my favorite dishes.

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Jen

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Reviewed: Feb. 17, 2009

Great, easy recipe that always turns out well. Highly recommended!

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MEGMCD

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Reviewed: Feb. 8, 2009

This was a great, cheap dish that was really rather filling! A fantastic choice for brunch or maybe an early lunch with a light salad!

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usshathaway

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Reviewed: Aug. 24, 2007

This was fabulous! I lived in spain for 1 1/2 years and ate these a lot. The onions and pepper add a lot of flavor as I don';t care for plain eggs.

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MRS_BOOKIES

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Reviewed: Aug. 24, 2007

I make this but leave it in the skillet after cooking the first side and then broil the other side about 6 inches away from the broiler. It is much easier to handle this way and looks real good in a cast iron skillet. DELICIOUS!

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