Spanish Tortilla

So yummy! I added heavy whipping cream for a fluffier texture and cut out some of the oil. So good!

Delicious . Been a long time since I had this dish. Only change I made was more seasoning. Cook the potatoes pretty much nearly done as they don’t get much more cooking when you add everything else/

9.15.20 One criticism that I have of this recipe is that it doesn’t give you any idea of how much time is required for each step of the recipe. As a result, I undercooked the potatoes and overcooked the eggs just a bit. I saved a dirty skillet by cooking the bacon first, then the potatoes in the same skillet. And you not only want to lightly brown the potatoes, but you want to “mostly cook” the potatoes. In the finished omelet, some of the potatoes were not quite done, and mine were sliced thinly on a mandolin. The eggs take no time at all to set up (watch your timing here), so there isn’t enough time to cook the potatoes any more once the omelet is cooking. FYI, I used a 10-inch deep, non-stick skillet, and the tortilla cooked up to a little less than a half-inch high (worked fine for us), but if you want something a bit higher, you might want to consider adding an egg or two. If you cook this in a large skillet (12-inch), you’ll end up with a VERY thin omelet. There is one other thing I don’t understand…why square potato slices? I’ll make this again but will use one less piece of bacon and one more slice of ham (personal taste here), and it does need salt and pepper. Don’t mean to sound too harsh because we enjoyed this, but I think it can be improved to a 5-star rating pretty easily.

This was a nice start to my Saturday. I wanted something savory, and I had all the ingredients, except for the red bell pepper, so I subbed green bell pepper. I think the timing is off, though, because it took 10 minutes just to cook the potatoes. I followed another reviewer’s suggestion to start with the bacon, and there was enough rendered fat, without adding any extra oil. The amount of seasoning was a little off for me, too. It’s always a good idea to season lightly, as you go, and for these veggies, especially true. I also followed another reviewer’s suggestion to use a dinner plate to help turn. Solid recipe, thanks for sharing.

Yum! My only complaint – way too much oil. In fact, if you cook the bacon first that would create enough fat to cook the potato in and then you wouldnt even need the oil. But aside from that this is great and my 5yo and nearly 1yo are currently enjoying some for brekky.

esta mira deliciosa!! yo la quiero cocinar un dia!!y es muy facil hacer =))

This recipe is good, but I have tried about 10 different versions on the Spanish tortilla and most of them do not include ham or bell pepper. They also include more salt and pepper. The other super important thing is that you need to cook the tortilla on medium low heat so the bottom doesn’t burn before you flip it. Flip it over with the aid of a plate, platter or another frying pan of equal or larger size. Please don’t cook the tortilla over medium heat though, or it will burn. As my Spanish friend who came over to my house and taught me how to make it said: “fuego lento” (low/slow flame) is the key. Along with patience.

This was soo good!!! I added about 3 cloves of garlic and omitted the bell pepper, just to have the more classic version of the Tortilla Espanola!!! This is normally eaten at room temperature, but you can’t go wrong no matter how you serve it!

This was pretty good. Spanish tortilla is spanish tortilla, if you know what I mean. I didn’t have any veggies or ham, so just made with onions, turkey bacon, potatoes, egg. Added a splash of milk to make it a little less dense. Cooked on stove for about 6 minutes, pulling back the edges and letting egg run underneath to better cook. Finished under broiler for about 4 more minutes. Let it cool a bit, then flipped it onto a plate. It looked much better in the pan, actually, so I reflipped for serving. Served with a dollop of sour cream that had been seasoned into a sauce with Spanish Smoked Paprika. (Should have let this sit longer to get flavors better absorbed.) I crisped the potatoes that went into it, as well, which isn’t typical of spanish tortilla. I thought the bacon was a bit strong, but it may be because I’m used to a simpler omelette with just onion, potato, egg. Husband tried it cold the next day and said it was still good.

pretty good– cut down on grease (and fat) by making it vegetarian… also, I had to add more eggs (6 instead of four)than called for…

Mmmm…delicious! I had to make a Spanish tortilla for a class I’m taking, and this turned out really well. I did have to substitute a green pepper for a red one, used precooked bacon, and already diced ham (rather than slices). Couldn’t find spanish seasoning at the grocery store, but they did have Spanish paprika, so I used that plus a little chile powder. Next time I may add a little tabasco sauce to the egg mixture to spice it up a bit. Overall, a nice recipe!

This is a great quick simple dish which can be adapted using whatever you ahev got in the cupboard. I made this using left over rice salad, smoked bacon and olives. Don’t try to flip the omlette though – finish it off under the broiler instead.