Reviewed: Nov. 16, 2012

I'm giving it a four because I followed the reviews with frying the potatoes first.

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

Reviewer:

ChristyCookies

Reviewed: Nov. 14, 2012

Good, but a little too greasy for my taste.

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

Reviewer:

ann marie

Reviewed: Oct. 31, 2012

Absolutely perfect. Did the broiling as suggested and avoided the flipping mess.

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

Reviewer:

SaritaW

Reviewed: Oct. 10, 2012

Surprised my hunny with this for breakfast on fathers day since he loves Spanish food and he ate the whole thing himself! I was able to catch a bite ans it was amazing!

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

Reviewer:

JessV01

Cooking Level: Intermediate

Living In: Beaumont, California, USA

Reviewed: Sep. 3, 2012

Ths recipe is a lot of work and it was not worth it. It did not have much flavor and it was difficult to make.

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

Reviewer:

Engstjl

Reviewed: Jul. 28, 2012

Not enough eggs. I used all the right amount of all ingredients but I needed more eggs. Other than that, good recipe.

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

Reviewer:

Ryanne Bush

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!

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

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.

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

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!!

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

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.

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