Spanish Tortilla

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My family and I love this meal with a green salad on the side! I've also served it as an appetizer at neighborhood gatherings and was thoroughly enjoyed by everyone! It's simple & quick to make & filled with a lot of flavor. It's been added to our meal rotation - highly recommend without any alterations to the recipe.

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This recipe was okay. I also had to cook it longer -- about 25 minutes. Mine wasnt very golden brown when it came out of the pan, but added some green onions to the top for color. I only gave it three stars because it was bland. It needed some seasonings added to the eggs and potatoes. Perhaps some oregano, or a seasoning blend. We ended up putting some salsa on top and rolling it into warmed tortillas which was very good!

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Delicioius. I made one change and used SOY chorizo from Trader Joes. I am not vegetarian, but have used in recipes before and you can barely tell the difference and fat is much less. Like others mine did not get crispy and some stayed in pan when i flipped. I used a stainless pan like she did on the show and even sprayed it before. Next time I may use a non stick pan. It may have been due to omitting fat in chorizo that it didnt crisp. Still worth making though!!

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I always love Melissa's recipes, but this one isn't at all authentic. I grew up in Spain. Their tortilla de patata has potatoes, onion, olive oil, egg, and salt. Lots of salt. They don't even have cheddar cheese in Spain. I didn't want to rate the recipe, since I didn't make it, but the site is making me. To be fair, I gave it a three. It might be tasty, but if you want authentic, look elsewhere.

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I don't own a 12 inch non-stick skillet so I used a 150 year old well seasoned cast iron skillet, liberally coated on the bottom with a French olive oil that has citron and ginger in it. Instead of flipping it, I gently worked it out with a very wide and flexible non-stick pancake flipper. Exceptionally crispy exterior using a cast iron skillet. Took it to a pot luck for 180 "seasoned" citizens; 68 asked for Melissa's recipe!

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mmmm good ;

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Easy and Tasty

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This recipe came out surprisingly bland which surprised me given it contained a fair amount of chorizo. Will not be making again.

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My brood completely enjoyed this dish. A few things I did- sliced the potatoes on mandolin to just slightly thicker than potato chip thickness and pan seared them in 2 batches using oil from chorizo and a few drops of olive oil until almost done. I used a 12" nonstick skillet. Before pouring the ingredients back into the skillet, I got the skillet really hot. I cooked it a bit longer than the recipe but the bottom was brown and the whole dish cooked perfectly. Thank you Melissa!

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Mine didn't brown at the bottom and I definitely left it in the oven about 10 minutes longer. Once I flipped mine out, I turned it over as the top looked better for presentation. I cut up some salami and pepperoni I had so it was thin. Others were complaining that the chorizo was too thick so the salami/pepperoni slices cut up, worked out perfectly! I really enjoy Melissa's recipes, they are very different from the ordinary FN chefs.