This is an excellent breakfast. It is tasty healthy and filling. Also it tastes great as a leftover warmed up in the microwave.
This is an excellent breakfast. It is tasty healthy and filling. Also it tastes great as a leftover warmed up in the microwave.
This is quite tasty. I did add garlic and a little diced pancetta that needed to be used up. I also didn't remove my cooked potatoes and onions to another dish to mix with the eggs; instead I poured the egg mixture right into the skillet, then lifted and tilted to get the egg smoothed around evenly. I just didn't see the point in dirtying up another bowl :) The instructions are partly missing a step: Once the eggs are in the skillet, you must cook it til the eggs are soft-set on the stovetop before finishing it off in the oven. Or just plan to bake it longer in the oven :) Thank you for the recipe, I think that with a heavy dose of garlic this would be 5-star!
Very good. The smoked paprika gives it good flavor. I also like a southewestern variation of this dish containing a clove of garlic chopped red pepper 1 ear corn kernels and cilantro instead of parsley. This is a great base recipe that you can change to your family's taste--or use whatever odds and ends you have in the fridge.
Very good recipe. To make it easier I boiled the potatoes the day before and followed the recipe as written. However at the bottom it states to bake in the oven for 5 minutes. At the top it states 25 minutes which is much better. I still took it out of the oven flipped it on a plate and returned it to the skillet for a few more minutes. My husband is from Spain and loves this dish but the traditional way uses more oil and takes longer so thanks; I'll make it more often now.
Great recipe, my dad used to eat this all the time as a child and raves when I make it for him. I also used to work in a tapas restaurant and the recipe is very similar. I do not personally use parsely but instead add green onions on top before baking it. Also try adding spicy chorizo which totally elevates the dish!
I spent 5 years living in Spain as a kid & this was my favorite dish! If you really want to make it authentically, stick to just the eggs, onion, & potatoes. Keep the potatoes sliced thin & do the same with the onion. Fry both in a large omelet pan with olive oil until golden brown. Beat eggs separately, without any milk or oil. Once items in the pan are ready, pour the eggs directly on top, making sure it's not too thick. Season the tortilla before the eggs set.Cook until eggs are fairly well set, then carefully flip the tortilla & cook the other side. Should be thin once done & extremely delicious! Brings me back to my childhood every bite!:-)
This was just fabuloso! I did not change a thing in this recipe and it turned out amazing! I served this as one of the items on my Xmas brunch table and it was very well received. Will definitely be making this again and again!:) Thanks for the great recipe!
I halved the recipe because I am not a huge fan of eggs plus I'm single. But I wanted to try a Spanish recipe because I'm learning the language and wanted to connect to the culture. To my surprise it came out great and the taste of eggs didn't overpower me. I did make a few adjustments....I used red potatoes instead (which I believe cook faster) and I used Old Bay seasoning) (my favorite in place of the smoked paprika salt and pepper. I used a small white onion instead of a sweet one and I used dill instead of parsley. Finally I made sure that the bottom of the eggs were brown before putting it in the oven for about 6 minutes. Excelente!
I made this exactly as directed. It tasted fantastic. Not quite enough eggs as I remember this dish having in Spain but very close. The bake time is definitely 25 minutes (not 5). I had a lot of trouble with the potatoes sticking to my skillet which is unusual; next time I will transfer the mix to a pie dish to bake.
This is a good hearty breakfast.
