Breakfast Tortilla

Made this for brunch with some foodies, and it was well received. I used Parmesan and liked it just fine. I let it cool as i prefer it not hot. Reminded me of spain! I'll be making this again!

This was great. I had a little trouble with the instruction to make "a solid layer" of potatoes, but results were still yummy. Only 190 calories a serving, so my family of 2 finished off the whole thing in one meal.

This was very good. Perfect for a special brunch or weeknight dinner. We doubled the recipe & prepared in a larger skillet with no issues. I lifted up the edges while cooking on the stove to let the extra egg mixture go to the bottom to cook, and it finished in the oven in the 7 minutes advised. The fresg tomatoes taste great with it, and can see salsa also working well.

I doubled the recipe and served for dinner with artichokes on the side and avocados as well as the tomatoes on top. It was very tasty, especially with the drizzle of olive oil on top. I used pecorino cheese instead of manchego. My only complaint is that is was so salty! I forgot to double the amount of salt in the recipe, thankfully, because it was still a little too salty for me. With a little forethought (i.e., boiling the potatoes) it went together very quickly; great for a weeknight dinner.

This recipe is good, although I think it can be better. I had the same problem with the potatoes...next time I will boil a little longer and I will not stir the potatoes after adding the egg mixture. Also, the fat content was a little too high for me so next time I will replace 2 of the 4 whole eggs with egg white. I can do without the drizzle of olive oil on the tope, however, I think Manchego is the PERFECT cheese for this recipe.

I used parmesan and this recipe was definitely bland...had to break out the ketchup. Nothing special... too much work... won't make again.

This was a good recipe. I precooked the potatoes the night before. I will also double this recipe the next time I make it because my husband and sons really liked it. I really cut down on the time it took to make by precooking the potatoes.

I was really excited about this reci.I'm so new to cooking I didn't realize a Spanish tortilla involved potatoes-@ first sight of the title I thought a corn tortilla silly me. I substituted some potato slices for sweet potato and used monterey jack cheese although Brie would have been decadent. I also added spinach to my potato mix. I skipped the oven step and left it on the skillet- cooked much faster.

absolutely delicious! Just make sure you eat it while its hot. It isnt so good once its cooled off.