Comments on: Tortilla Espanola / Potato Omelette

By: Carlos Maglutac

Carlos Maglutac — Fri, 06 Aug 2010 20:57:30 +0000

You could slide the mixture onto a plate first. Then put the pan over the plate and turn it rightside up.

By: Marketman

Marketman — Sun, 01 Aug 2010 23:10:26 +0000

sunflowii, best to flip so both sides get cooked/browned properly. If you don’t flip, maybe a few minutes in a hot oven would cook the top of the omelette, but you risk burning the bottoms. Footloose, I have always wondered how to get the Ã± and NOW I know…hahaha. Thanks.

By: dodi

dodi — Thu, 29 Jul 2010 04:34:46 +0000

Tortilla-patata as my father (who passed away just recently) used to call it, was one of the first dishes my father taught his kids how to cook. His lechon and goat meat dishes were sought by family and friends. Now, I really miss him and his cooking too.

By: sunflowii

sunflowii — Wed, 28 Jul 2010 19:49:35 +0000

ooh! would love to try this!
question, MM. why do you need to flip the torta and put it back in the pan? is it just to brown that side or some other reason? would it still taste good if you didn’t do this second frying?

By: Footloose

Footloose — Wed, 28 Jul 2010 10:42:46 +0000

Donâ€™t you like using orthographic symbols? I think they are neat and stylish. You know, tilde for your Ã± if you use Mac is option n, cedilla for NiÃ§oise is option c, accent aigu for patÃ© is option e, etc. I even use diaeresis ( option u) now as in preÃ«minent and coÃ¶perate which startled my (older) friends as though all of a sudden I started dotting my iâ€™s with tiny hearts.

By: rita

rita — Wed, 28 Jul 2010 09:47:17 +0000

thanks for the recipe! i love tapas. too bad, the tapas/spanish restos here in town closed down. guess, the germans are not really crazy about this style of cooking?

By: Clarissa

Clarissa — Wed, 28 Jul 2010 06:10:08 +0000

I used to request something like this for breakfast when I was younger, except that the potatoes were cubed, and yes, eaten with rice and catsup (the banana based one!) :) I realized I had too much carbs on my plate with the potatoes and rice, so I stopped requesting for it. :) But I ought to go back to eating, just because I miss it :)

By: adam

adam — Tue, 27 Jul 2010 04:31:08 +0000

Thanks MM, your timing is impeccable – for some reason I have been craving this for a few weeks now. Coincidentally I then munched my way through something similar at the White Space on Sunday and resolved to make at home asap. Already looking forward to tonight’s dinner!

By: joyce

joyce — Tue, 27 Jul 2010 02:36:45 +0000

this is my spanish friend’s favorite go to tapas recipe when inviting people over to his place. oh and the espadrilles already arrived! thanks for the shopping tip. im looking forward to wearing them in the warm weather

By: Blackwidow, Laguna

Blackwidow, Laguna — Tue, 27 Jul 2010 01:58:05 +0000

We call this fritata. My mom would cube the potatoes, sauteau garlic,onion, tomato and a sprinkling of ground meat. She would cool the mixture, then add the eggs. She would make little fritatas from the mixture, using the platito as her mold.
This is a regular staple in our household, especially on a rainy day when she’s lazy to go to the market. I love eating this with kanin lamig and lots of katsup.