Anyone have a great, authentic recipe to share? I had one I loved and now I can't find it. Thanks!

OP back. Thanks all! I'll give it another shot this weekend.

Cast iron pan. You want it fairly hot when the ingredients go in, and then turn it down.

Anonymous wrote:I always make mine with a nonstick pan. Never have a problem with it coming out onto a plate- I don't put it in the oven, though, because my nonstick skillets aren't oven safe. So I cook for a good while on one side, flip onto a plate, then finish in the skillet. That's the true Spanish-Mom way

That's exactly what I do. I even use my "Para Volver La Tortilla" plate.

And no oven! (Many Spaniards don't even have ovens - or they use them for storage.)

Agree with finishing in the oven. My DH can do the flip but I can't. Did you try a plate on top of the pan? And you need to loosen it throughout the cooking process.

(but if you don't want to use a nonstick, I'd just make sure to cook the onions and potatoes in a TON of olive oil, then drain off the oil when they're done. That should leave enough of a coating to really keep the eggs from sticking.)

I always make mine with a nonstick pan. Never have a problem with it coming out onto a plate- I don't put it in the oven, though, because my nonstick skillets aren't oven safe. So I cook for a good while on one side, flip onto a plate, then finish in the skillet. That's the true Spanish-Mom way

Try cast iron (enameled or regular work well) or nonstick, if you have it. I like to finish my frittatas and tortillas in the oven.

I think you need to use a nonstick pan. It might be better with higher heat--I make scrambled eggs in stainless and sometimes I get it right and there's nothing to clean, other times it's a big mess.

A Spanish tortilla is like a frittata, I think--not like a regular tortilla at all. Like PP, I make mine in cast iron and don't flip, but finish it in the toaster oven.

Stainless steel isn't the best - try a hard-anodized pan or a well-seasoned cast-iron pan. It will slip out cleanly. I once made a tortilla in my stainless steel pan and I did not invert/ return to pan to cook bottom, just put it under the broiler to finish cooking. In that case I served out of the pan itself. The bottom was more crispy than I would have liked, but it was fine overall.
Another tip to make a pretty tortilla - while it is cooking on a low heat, run the tip of a palette knife carefully around the edge every once in a while to make a nice rounded edge.

Have you tried skipping the olive oil? We make ours on a comal (like this one http://www.mexgrocer.com/9115.html) and we just put it straight on - no oil or butter needed. In fact, never heard of olive oil used on tortillas ever in my life. We make Mexican tortillas though. Maybe there's something different to Spanish ones?

What ingredients did you use?

I made a delicious tortilla recipe tonight in a 10 inch stainless pan, but when I inverted the tortilla it refused to come out cleanly. I cooked it on a low heat with olive oil on the bottom of the pan. Any suggestions on how to make a beautiful and delicious tortilla? This one was only the latter.