American
Tortilla Española With Blistered Cherry Tomato Romesco
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8 Reviews
Emma
March 26, 2023
This was fine. I'm not convinced the amount of oil was necessary but I always follow a recipe to the T at the beginning. My husband said he wouldn't want to eat it again so there's that. I will say it did taste better on day 2 but will keep hunting for better tortilla recipes.
I am a bit disappointed at the errors in the recipe from a year ago that haven't been fixed. In the video, Rick uses 2 tsp. pimenton but the recipe calls for tablespoons still. Also, I found the recipe writing to be frustrating and not very well organized for cooks. Thankfully, I watched the video first so these directions were less puzzling.
I am a bit disappointed at the errors in the recipe from a year ago that haven't been fixed. In the video, Rick uses 2 tsp. pimenton but the recipe calls for tablespoons still. Also, I found the recipe writing to be frustrating and not very well organized for cooks. Thankfully, I watched the video first so these directions were less puzzling.
Mavalos
July 8, 2022
As others have said it did seem like a lot of oil but it worked. I reduced the salt content by one teaspoon. I probably didn’t use the thinnest mandolin setting for the potato’s which I will do next time. The pan got a little full and the bottom got slightly over cooked but it tasted great. Next time I will get it right. The romesco sauce was really tasty. We enjoyed this meal.
Carolie H.
May 1, 2022
It actually worked quite well. It seemed like a lot of oil, but in fact it worked. I didn't have raw almonds so used some sliced which was ok. I really like this recipe.
Medora V.
April 22, 2022
Well, thank you for this trip down Memory Lane. In the late 60s I was on an overnight train from Madrid to Malaga, seated in a compartment with seven other people, none of whom spoke English. I must have assumed there would be a dining car on the train (there wasn't), because by Spanish suppertime (ten or eleven at night) my stomach was growling hopelessly. Then the fellow across from me reached into the overhead and brought down a large package wrapped up in greasy newspaper and tied with twine. He then produced a sizeable knife from somewhere on his person, cut the twine, and unwrapped FOOD! He sliced up what turned out to be a wonderful frittata-type substance and passed pieces around to everyone in the compartment. They say that newspaper ink used to be the secret ingredient in British fish & chips; it may well be what made my first Spanish tortilla one of my most memorable meals. Then again, it might just have been hunger and the generosity of a stranger.
I'll be trying out your recipe soon, with Just Egg, since I've been vegan for a long time. I've never found a substitute for Manchego, but the meal will be just as tasty seasoned with memory.
I'll be trying out your recipe soon, with Just Egg, since I've been vegan for a long time. I've never found a substitute for Manchego, but the meal will be just as tasty seasoned with memory.
Barbara B.
March 26, 2022
Loved, loved the recipe with the exception of the salt amount. I'd cut all salt by 1/2 and add when you are eating it. One other thing is the Romesco sauce calls for 1-2 TBS of smoked paprika in the ingredient list but the directions say 1 teas. smoked paprika. I almost caught it and used 1 TBS which was plenty! Cooked beautifully in non stick skillet! Will serve to friends1
Beverlyn M.
March 15, 2022
Excellent recipe, helpful video and such a special meal. I used a cast iron skillet and the tortilla was a bit burned, next time I’ll skip the last blast of heat. With a old beer, the tortilla is just like being in a tapas bar in Madrid. Thanks Rick!
Joan S.
March 14, 2022
Made this recipe for supper tonight (except for the Tomato Romesco and that was because I didn't have the tomatoes). It was very good and my husband loved it! Thank you for the video that really helped.
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