Reviewed: Oct. 18, 2011

Added more oil to fry the potatoes in but everything else I followed per the recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Tonia

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 22, 2010

This was quite nice though a little bland. I cooked the potatoes and onions in a cast iron pan then added the rest of the ingredients and transferred to the oven to finish - this worked really well.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jenna M

Cooking Level: Expert

Living In: Christchurch, Canterbury, New Zealand

Reviewed: May 11, 2010

I haven't made the recipe but I have a helpful shortcut for the potatoes. If you don't want to fry them in a bunch of oil, you can prebake them till they're softened but still some what firm. Then fry them in less oil.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Amycooks4family

Reviewed: Mar. 12, 2009

This is a great recipe. Very easy and fast and pleasing to the eye, too (my kids thought it looked like pizza)! My husband loved it!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

jandjsmommy

Reviewed: Apr. 6, 2008

This is a decent start, but ... no. This is sort of a pale imitation. Mark Bittman of the new york times has a great version on his blog, Bitten - check that out. But a tip for the potatoes would be to slice them thin, not cube them - they'll cook much more evenly and lend themselves much better to the dish, settling in a horizontal pattern in the dish. And yes - more olive oil is certainly needed.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

kate

Cooking Level: Intermediate

Reviewed: Jun. 18, 2007

I give this recipe 4 points because I think it's using too much potatoes. I love the idea of frying the potatoes more than boiling. Don't think you have to deepfrying them. Use enough oil to make them look shiny in the pan. Use mid to hing temperature and lower it when potatoes are golden. Add amounts of onions, and fry till they look clear and starting to burn a little. They should be crispy on the outside and soft in the inside. Lower your temperature when pouring the eggs. A burned tortilla doesn't have a good flavor. Never over cook it. Let it slowly love the pan and remove it right before it's completely done. The warmness remaining will do the trick of a cooked but still tender tortilla. ENJOY!!!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

PICHINGA2

Cooking Level: Expert

Home Town: Managua, Managua, Nicaragua

Living In: New Windsor, New York, USA

Reviewed: Jun. 2, 2007

I used Ole Ida's cubed hashbrowns O'Brian style (seasoned with red and green bell peppers and onions). This was much faster and great tasting! Added shredded cheese. FABULOUS! This is now one of my favorite recipes. At first I thought that the potatoes were a little weird, but they really balance the flavor of the spicy chorizo. This is a great way to impress people with your broad scope of Mexican cuisine. It's like thinking outside the box!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

Reviewed: Feb. 27, 2007

As other reviewer said, when you're frying the potatoes it is very important to make sure that they're partially covered with oil, it is a must!!! This is an essential part of the process, if you want a moist and tender tortilla (as it is supposed to be). Don't worry if your potatoes go a little bit mushy and stick together, in the end you're gonna mix them with eggs and fry the whole thing.... I can assure you will not notice if the potatoes were stuck or not before. The amount of eggs depends on their size, you have to add enough eggs (liquids) to dip the potatoes (sometimes, when i'm out of eggs, and don't have enough of them to cover the potatoes, i add a dash of milk and it turns out even moister). By the way, it tastes really good if you make it just from potatoes, onions and green pepper!!! It is worth a try!!

Was this review helpful? [ YES ]
14 users found this review helpful

Reviewer:

lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

Reviewed: Jan. 29, 2007

I am a Spaniard that has been living in the States for 6 and a half years. I have made tortilla espanola many times and for many people, and never with the amounts indicated in this recipe.If you want to make this delicious dish, you will have to almost fill a frying pan with oil and boil the potatoes while you work them with a wooden spoon. Three tablespoon won't do anything for you

Was this review helpful? [ YES ]
48 users found this review helpful