it was good, but bland to us. next time, i'll use pepper jack cheese, and increase the seasonings and add garlic powder. I used a Vidalia onion, which I think was too mild for it. i'll use a regular Spanish onion next time. i also want to try taking turkey italian sausage out of casing and cook and add to the mixture. i think that would be wonderful!!
From EatingWell: March/April 2007
Don't confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it's lower in calories, and if you use precooked diced potatoes, it's faster too.
14 Reviews for Spanish Tortilla
Great recipe and fairly easy to make. It did taste very much like a traditional Spanish tortilla! I added an additional 1/2 cup of potatoes, but otherwise followed the recipe exactly. All the ingredients are added to the beaten eggs before the mixture goes into the pan. Make sure to rearrange the spinach and potatoes before it cooks to much to keep the ingredients even. Flipping this was a little tricky. Best to do that over a smooth counter so clean up of any splashed contents is easy. (I flipped over the stove top and had a little mess to clean up.)
You add the spinach in step 2 of the directions. I love spinach and eggs together and keep this recipe handy for a quick weeknight meal- great for vegetarians!
This looks good, but at what point do you add the spinach? The recipe doesn't tell you.
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