Comments on: Torta di Patata a la Marketman

By: marosee

marosee — Fri, 09 Nov 2007 14:56:28 +0000

i always thought the combination of just potatoes and eggs would be too bland for me.. and after this post i think i should make mine with chorizo or ham..:-)

By: corrine

corrine — Fri, 09 Nov 2007 14:15:35 +0000

Woow! What beautiful browning!

By: Roberto Vicencio

Roberto Vicencio — Fri, 09 Nov 2007 12:56:30 +0000

While looking for a possible substitute for El Rey Chorizo de Bilbao that I use for my nilaga, I ran across a locally made chorizo de bilbao at Salcedo’s Saturday Market. I used the chorizo omelette as a test platform and the locally made chorizo made the grade. In my opinion.

By: Jaja

Jaja — Fri, 09 Nov 2007 07:50:38 +0000

yummy yummy!!!! i agree with Mila, this is already a complete meal.

By: Mila

Mila — Fri, 09 Nov 2007 02:04:38 +0000

I waver between crispy thin potato torta or thick kinds with lots of stuff in it (I like ham or shrimp, with some green/red peppers, sometimes zucchini, carrots… ah whatever is in the fridge kind of tortas). Lately, I squeeze a lot of the roasted garlic in the mix, then eat it with a very garlicky aioli. No rice, no bread, what with all the potatoes, it’s a complete meal.

By: brownedgnat

brownedgnat — Fri, 09 Nov 2007 00:21:29 +0000

Hmmn–Tortilla de patatas. Looks scrumptious! I just made some last weekend with grated manchego cheese served with a bottle of Rioja. Mine is basically made of potatoes and onions but I make it pretty thick (a couple of inches at least). I bought a special cookware from Spain just for making Tortilla de Patatas. It’s non-stick and the two pans interlock with a stainless steel clasp for easy flipping. Similar gadgets are now available in US stores but they tend to be heavier.

By: linda

linda — Thu, 08 Nov 2007 23:41:02 +0000

I slice my potatoes in thin slivers when I make my torta and add thinly sliced onions and green and red peppers and when cooked it’ll be 2-3 inches thick.When cooled, I slice it in large cubes and place a toothpick on top of each cube and madaling maubos everytime I bring it to a party.

By: negrosdude

negrosdude — Thu, 08 Nov 2007 22:34:11 +0000

that word, for the FIRST picture, the torta de patata….

By: negrosdude

negrosdude — Thu, 08 Nov 2007 22:31:04 +0000

just one word came out of my mouth when i saw the picture on this post: “G O R G E O U S.” (absolutely)

By: bea tenchavez

bea tenchavez — Thu, 08 Nov 2007 21:07:32 +0000

My tita in Madrid who doesn’t really cook makes her short-cut tortilla with potato chips—yup potato chips, sliced onions, and beaten egg in one dish/cazuela/bowl, then microwaves it. The outcome—well not bad, actually tastes like the restaurant-kind tortilla!…I guess the potato chips she uses are the real ones (potatoes,no preservatives) the one you can buy in different corners of Madrid!