Reviews & Comments

I have a recipe book (in Spanish) that was published in Spain. This fritatta (Italian omlette), I think, would be much improved if the process followed my Spanish omlette with potatoes. Please understand that some of the ingredients here would not belong in a true Spanish omlette. But here goes: 1. Use 1 T. EVOO in med. high pan. 2. Spread the potatoes in the hot oil. Instead of onion salt, cut a small yellow onion as thin as you can, break the rings, and spread it over the potatoes. Salt and pepper. 3. Cover and reduce heat to medium. When onions are clear, stir everything up. 4. Let the potatoes and onions lightly brown on the bottom uncovered. Watch them carefully. This is where they could burn. 5. Stir again. Add egg mixture. Turn the heat down another notch. Cover the pan. 6. As soon as the eggs 2 inches in from the edges are firm, begin to lift up the sides and pick up and tilt the pan to allow the uncooked eggs from the middle to seep underneath. Continue this step until you have "uncooked" eggs only in the center. Cover and allow those eggs to firm up. 7. Enjoy

It was basically tasteless.

Not bad, but not good either. Probably won't make again.

Not a good recipe for a bad cook.

I will not make again. Dry, flavors too mixed together to know what your eating. Family said they would rather have eggs & hash browns separate, and asked me not to make again.