Oh my, like all of GW's recipes this is another winner. I didn't even bother to peel the potatoes, just sliced very thin, followed directions and loved the flip method, worked like a charm. I did add shredded chedder cheese and some fresh home made salsa. The flavors were wonderful and DH has already requested again. Made for July's tag game.
To cook the tortilla espagnola you should do it at medium heat, not low, you'll obtain better results. Although the basic tortilla is only potatoes, eggs and salt, they do add many other ingredients like you. Can also try sauted mushrooms, chorizo espagnol, not mexican! The day after, make a good bocadillo with the leftover tortilla, add sliced tomatoes and cheese on top on a baguette. Have it with a good Rioja! Saludos de Barcelona, Spain.
Very tasty, GW! I used some left-over cubed potatoes, cooked only to crisp with the onions. My "flipping" skills need perfecting LOL, but enjoyed this very much for Sunday brunch with a butter lettuce and mushroom salad. Made for the Mediterranean Cruise event in Cooking Photos.