Comments on: tortilla de patatas

By: Nora O.

Nora O. — Tue, 06 Dec 2011 18:56:24 +0000

I made this last night. It was so good. I can’t wait to make it again. Just ate the left overs at work. They heated up nicely.

I have had this in a tapas restuarant with a horseradish sauce. Do you have a recipe for that?

Great recipe, thank you!!

By: melissa d.

melissa d. — Thu, 13 Oct 2011 23:14:58 +0000

Tried this tonight for the first time and it turned out great!! I was in Spain a few months ago and I am so happy to have a recipe for this. Thanks!

By: Becca

Becca — Thu, 15 Sep 2011 00:00:52 +0000

Have you ever had it with garlic aioli? It’s OH.MY.GOSH. good. My mom, the garlic hater, absolutely loves it. I cheat and just mix 1 or 2 cloves with a bit of mayo and vinegar. It’s worth the smelly breath. WAY worth it!

By: kate

kate — Mon, 12 Sep 2011 19:41:44 +0000

Janet, in professional kitchens, the handle of a skillet that’s going in the oven is dusted generously with flour. I can’t tell you the number of times I have unthinkingly reached for a blisteringly hot skillet, either sticking out from under the grill, or recently transferred to a counter, seen the flour, and felt puzzled just long enough (“What’s that flour doing there? Wait a minute…”) to come to my senses before wrapping my hand around it.

It seems a silly trick, but it does help :)

By: Siobhan

Siobhan — Sat, 03 Sep 2011 18:29:27 +0000

I love tapas and Spanish food, my boyfriends mom is from Spain and frequently makes the tortilla de patata for us, I’ve watched her a few times and she likes to cube the potato instead of slicing which I think I like better. (my boyfriends dad has also made the tortilla with French fries from inn and out burger which turned out pretty good too.. (and saves you a step!) anyways thank for posting this because I was trying to find a good recipe to use as a starter for my own tortilla:)

By: Janet

Janet — Wed, 13 Jul 2011 20:04:16 +0000

My mom’s been making tortilla for my family since I was 5 years old (my step-dad is Argentine), and I finally started making it myself a few years ago. Just a tip for anyone a little intimidated by the flipping process: I just chuck the (oven-proof) skillet under the broiler for 5-8 minutes to finish off the top. It shames my mothers that I don’t do it the authentic way, but I’m such a klutz that the tortilla would be just as likely to end up on the floor as back in the skillet! Just don’t forget that the skillet JUST came out of the oven when you inevitably forget and are about to wrap your hand around the blazing hot handle… Kind of ruins tortilla night, but as a slight consolation prize, you learn that it’s good at all temperatures.

By: Kristine

Kristine — Thu, 23 Jun 2011 17:02:58 +0000

Oh yum. Just got back from a week in Granada, Cordoba and Seville yesterday to a house with only eggs and potatoes in the pantry, so it looks like it’s tortilla espanola for dinner!

By: deb

deb — Wed, 27 Apr 2011 17:47:35 +0000

Definitely shouldn’t be a problem to increase the proportions. When I increase proportions, however, I go by the bottom area of the pan; the reason is that I want the height of the dish to remain the same as the original. Because of this, I’d increase it by 50% — the area of the 8″ pan is 50 and the 10″ would be 78. Hope that helps and that I’ve not too obviously given myself away as a former math geek. :)

By: Rachel

Rachel — Tue, 26 Apr 2011 13:34:19 +0000

Do you think it would be unwise to increase proportions to adapt this recipe for a 10 inch cast iron skillet? My intuition would be to increase it by 33% across the board (4 potatoes, 8 eggs, etc.), but I thought I’d ask (and not impulsively buy a new pan via Amazon Prime .. sigh, online shopping addictions). Thanks!

By: Jean

Jean — Mon, 02 Aug 2010 01:10:03 +0000

made this tonight with some modifications (due to laziness and what was on hand): i subbed some spicy hashbrowns for half the potatoes and sliced summer squash for the other half. it had a nice texture and good spice (if i do say so myself). i also reduced the oil down to a paltry 1/4-1/3 cup.