A bit more labor intensive then I thought. Looks VERY pretty. Added some light sprinkled parm on top. Waiting for the kids to taste it.
dblitstein Posted: 02/22/14
saterrell Posted: 04/13/14
I made this for Sunday breakfast today, it was a bit more work than I anticipated. The eggs did not cook thoroughly so I baked it longer, consequently the bottom was quite brown. My husband felt the flavor fell flat.
tnwalsh Posted: 03/03/14
I made this as a dinner so added 3 slices of bacon and baby spinach. It was wonderful! Made a spinach salad as a side and voila, dinner. A great BLD - breakfast, lunch or dinner.
potatomelon Posted: 04/02/14
I made this exactly as the recipe is listed, but I did not have a non-stick oven safe pan, so the presentation wasn't very pretty. The flavor was really nice, and it is a pretty hardy meal, served with a mixed green salad and a glass of wine. Re-heated leftovers for breakfast with a little sour cream and hot sauce - delicious.
LDombeck Posted: 05/04/14
Though this is not a traditional tortilla espanola since it has peppers in it, it is very good and tasty. I used to live in spain and have been looking for a good lighter recipe, since usually you need to fry the potatoes in lots of oil. This is just right. I have a tortilla pan (two skillets that interlock for easy flipping), so I did not bake this. I did it all on the stove as is done traditionally. Just flipped the raw side down into the other pan and cooked until done. I served at my book club with Cooking Light's recipe for saffron aioli - a huge hit!!