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Tortilla Espanola: Spanish Omelette
Recipe courtesy Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins Show: Food Network Specials Episode: Planet Food: Spain Overall User Rating: 
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Just O.K.
06/20/2008 at 04:44pm
User: Anonymous User Rating:
The potatoes take a lot longer than a few minutes to cook in order to mash. When I flipped it as instructed in the recipe, it broke up into pieces. I certainly wouldn't recommend making this the first time for company. Really not much different from eggs on hash browns.
Authentic Deliciousness!
05/18/2008 at 12:27am
User: Emily from Mound, MN User Rating:
I've been looking for a recipe that is just like the Tortilla Espanola I had in Spain several years ago. This is the recipe!!! Five stars, it's just like the tortilla I ate in the Plaza Mayor in Madrid!
Excellent Tortilla Espanola!
01/13/2008 at 10:50am
User: Vivian from Sunrise, FL User Rating:
Had to use two skillets to fry the potatoes (good when you don't have that big of a skillet and cooks the potatoes through very well). Put them all together in one skillet and mashed them with the onions. Used six eggs instead of 3 (the 3 didn't coat the entire mixture well). The "flip" was a success and the taste was great! Next time though I will use Spanish Olive Oil instead of the Italian - believe this will make a difference in the sweetness of the taste. Loved it!
OMG! yum!!
02/23/2007 at 10:40am
User: Brandy from Centerville, ID User Rating:
this recipe was easy to follow and tasted wonderful!! I'd recommend it to anyone!
Delicious
02/02/2007 at 11:22am
User: Natalie from Swainsboro, GA User Rating:
Great Tortilla recipe.. Very easy to make!
Wonderful and delicious!!
02/17/2005 at 03:05pm
User: Anonymous User Rating:
Easy, economic and deliciuos recipe
Delicious!
12/19/2004 at 12:25pm
User: Anonymous User Rating:
This is so easy and makes a wonderful snack or light meal. I have found it takes about 10 min. or so to cook the potatoes enough before adding the eggs. I also add a bit of parmesan and milk to the eggs and with that addition it tastes just like the tortilla we had in barcelona! Best consumed with a fine spanish red. cheers!