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.
ajvinande Posted: 09/03/14
Yum! I prefer a plainer-tasting tortilla, so omitted the oregano & red pepper. It's also less work that way. Awesome results. Just watch it in the oven. It doesn't have to be lightly brown on the top to be done, just enough that the eggs are set.
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!!