Tortilla Española (Spanish Potato Omelet)

I really loved the way the potatoes cooked in the oven with this recipe vs standing over the stove and stirring a way full pan of olive oil and spuds. But the omelet just didn't turn out great. It was weepy and had very little flavor. I have used a Martha recipe many times with good results and may combine the two for the best of both.

Have made this several times...everyone always loves it. Very similar to the one my Spanish friend used to always make for guests on her birthday...Awesome!

This had NO taste AND stuck to the pan..Definitely a dissapointment and waste of my time! Would not make it again!

The first time I made this recipe it was disasterous, the second time it was amazing. If you don't cut the potatoes thin enough they take a really long time to cook, I used a food processor with a slicing blade and it made cutting everything even and supereasy. My mistakes the first time were essentially not following the recipe, dont' cut down on the oil and salt, and definitely give the egg/potato mixture 10 minutes to set before cooking it. It takes awhile to make, but the shortcuts are not worth it for this recipe!

This is a good lighter version of the Spanish Omelet. I had a neighbor who was of Spanish descent and he used to make this for us sometimes on the weekends and I always loved it. I do like to add red peppers to it, boosts the taste. The mark ? who write a review of this and runs a Spanish Gourmet something needs to get over himself!