I guess I'm rating the version of this that I made rather than this specific recipe though mine's not too far off. I combined the suggestions of reviewers plus the other recipes for this on this site. I sauteed an onion until nearly carmelized, then added one red bell & one yellow bell. Sauteed until soft then added 5 yellow/yukon potatoes, sliced. Sauteed over medium heat, stirring often but keeping covered to steam potatoes. When they were done, I added 5 beaten eggs that had a splash of milk and a handful of cheddar cheese mixed in, let it set, flipped it, and let it finish. My flipping needs work-may put it under the broiler next time. It turned out fantastic! Had wonderful flavor, a nice light supper with fruit and we will make it often! Thanks for the recipe and all the suggestions!

Although this can taste good is not really a Spanish Tortilla, keep it simple and will taste better.

I made this with my Kindergarten "Cooking Around the World" class and it was a big hit! Very easy to make and delicious too!

WHAT!!! I was raised in Spain...the authentic Spanish tortilla is served as part of tapas,(appetizers)in bars,(cold/room temp.))...in this case it is simple: potatoes (cut like you would for scalloped), enough to fill skillet(they will shrink),salt to taste- cook in olive oil in a skillet(works best with non-stick,not authentic), flipping over often,(cover between turning mixture) golden but soft. Add chopped onion, and garlic( to taste, optional), towards the end or they will over-cook. Depending on the size of your skillet, add the minimum amount of lightly beaten eggs (3-6), to cover potato mixture, cover, and lower temp. to low, when the egg set, use plate larger then skillet, place on top of skillet, and turn tortilla onto plate; set aside, add a bit more oil, slide tortilla back into skillet, finish cooking for 5-7 min., slide back onto plate...authentic Spanish tortilla...our chef would add various (pre-cooked)leftover meats when we had this for late supper...sausage, bacon, shrimp, ham...of course one can "vegan" this with mushrooms, spinach, broccoli, etc.. Make sure that you, pre cook/ drain/squeeze out excess fluids if you choose to use add-ins, as they will make it runny and thus not set-up...I always serve warm, anytime of day. This has never "failed", for me, even before non-stick, and the presentation seems to astonish my family/guests...the Greek version has feta/goat cheese on top in the final stage. Enjoy

The way I make this dish, I give it 5 stars, but the way this recipe is written, only 4. The good thing about Tortilla de Patata is that there are as many different ingredient varieties as you like. You can put in whatever you please. It is good for breakfast, lunch or supper. Sometimes I put a package of thawed chopped broccoli in mine, or I caramalize some onions to serve on top. I have added crumbled cooked sausage or bacon. After I remove it from the oven and flip it onto the serving plate, I put a layer of shredded cheese (usually cheddar, but pepperjack would be good or whatever you like) on the top and allow it to melt. I like to serve it with a simple salad and some crusty bread. Yummy!

I find that this recipe has too many ingredients. The typical spanish tortilla only consists of potatoes, onion, garlic and eggs.

Overall I feel this spanish tortilla contained all the flare of what an authentic "patata" demands: a delicious dichotomy of chrispy outershell and soft center. Recommendations: I suggest this spanish delicacy be enjoyed along with a toasted bagget with a spoonful of mayonnaise!