Comments on: Torta a la Boholana

by: chick

Fri, 17 Aug 2007 01:58:49 +0000

i love my mom’s tortang giniling :P

by: CecileJ

Wed, 10 May 2006 01:15:59 +0000

My Ma makes tortilla de patata, too. She browns the cubed and salted potatoes first then sautes diced white onions. Adds them to the potatoes then adds both to the beaten eggs. As usual, yummy with ketchup!!

by: Marketman

Thu, 16 Jun 2005 12:05:44 +0000

Diaz you can make this as large or small as you want. A good sized medium torta would feed 8 easily. It can be made in an oven proof pan then popped into a hot oven if you don’t want to flip it over. This also works well with cubed potatoes (more like a frittata really). Ground pork or beef works as well. Good luck. I suggest you practice once or twice at home before taking it into the office!

by: diaz

Tue, 14 Jun 2005 21:51:17 +0000

this sounds like the perfect office breakfast….every
friday we have “breakfast day” at work, each employee takes
turns cooking breakfast for everyone. i would love to make
this…how many servings does this recipe yield? if i were
to do a casserole type “torta” and bake it in the oven, could
you give me some pointers?

by: joey

Sat, 23 Apr 2005 05:29:40 +0000

When we make Tortilla de Patata (which is also made using the “plate” method) we use this “cheater’s” contraption that is made with two pans that you can hook together. So when it’s time to flip all you have to do is hook the pans together, close, and flip! The tortilla or torta is now safely on the second pan. I don’t know if you can get it here though, my mom bought it in Spain I think…