Comments on: Spiralized Tortilla Española with Chorizo

By: Kayleigh

Kayleigh — Wed, 29 Apr 2020 00:38:02 +0000

This is one of my favorites – super easy / one pan and makes quite a bit of leftovers. Here’s a photo of the last time I
Made it!

By: Alison

Alison — Fri, 29 Jan 2016 12:03:29 +0000

If you didn’t have a cast iron pan that could go in the oven you could do what the Spanish do and put a plate over the top, invert the pan and slide the tortilla back into the pan to cook the underside.

By: Gerry

Gerry — Sun, 27 Sep 2015 17:13:14 +0000

I have the same question about the potatoes, can you give an idea of how many potatoes that might be for those who don’t have a food scale?
Thanks!

By: Rebecca

Rebecca — Wed, 06 May 2015 10:56:04 +0000

Just a quick question.. I don’t understand the potato amount… My print out says “2 310g white potatoes”. ??

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 12 May 2014 12:53:16 +0000

In reply to aimee. I throw them out, but you could coordinate your cooking and save them for a different recipe that might call for yolks! You don't have to use egg whites, you can use all regular eggs - the egg whites keep down the cholesterol count!

By: Alissandra Maffucci

Alissandra Maffucci — Mon, 12 May 2014 12:49:55 +0000

In reply to Patty. It's all whole, real ingredients, which is healthy! Sweet potatoes would work as well, but not true to the authenticity of the Spanish recipe!

By: Patty

Patty — Sat, 10 May 2014 17:29:11 +0000

Has anyone tried making it with sweet potatoes? A much healthier option.

By: aimee

aimee — Fri, 09 May 2014 22:35:57 +0000

One last question, what do you do with the leftover yolks? I hate to waste!

By: Alissandra Maffucci

Alissandra Maffucci — Thu, 08 May 2014 12:32:12 +0000

In reply to Emily. Thank you so much, Emily! I really appreciate the support - and of course, I love Williams Sonoma!!

By: Emily

Emily — Thu, 08 May 2014 01:45:00 +0000

We love your blog at Williams-Sonoma in Temecula, CA! It’s such a pleasure to recommend your site whenever we sell a Spiralizer. Thanks for the inspiration!

By: allie

allie — Wed, 07 May 2014 19:30:55 +0000

I have been following your blog for a few weeks now and have been telling everyone about it! I LOVE pasta…could eat it for breakfast, lunch, and dinner…which drives my health conscious trainer husband insane! I don’t know who was happier op have found you…me or him!? I finally purchased the spiralizer from Williams Sonoma and cant wait to use it. thank you for inspiring healthy ways!!!

By: Joanne

Joanne — Wed, 07 May 2014 10:47:20 +0000

So cool! It definitely makes the world seem like a much smaller place when you get emails from crazy places. This fritatta looks amazing. The perfect mix of a little carb indulgence and some serious protein!

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 06 May 2014 19:23:06 +0000

In reply to Aimee Schrank. Yes, it would work!

By: Meg @ The Housewife in Training Files

Meg @ The Housewife in Training Files — Tue, 06 May 2014 19:20:17 +0000

LOVE this! ideal for brinner!

By: Chrissi Chrovian

Chrissi Chrovian — Tue, 06 May 2014 16:53:32 +0000

p.s. Also, thank you for adding the nutritional info now with all your new recipes.. Makes tracking so much easier!

By: Chrissi Chrovian

Chrissi Chrovian — Tue, 06 May 2014 16:50:28 +0000

I just love my new Spiralizer (got the one you use, from Williams Sonoma)… Your blog is awesome and everything I’ve tried is just delish. Thank you for your creativity and keep the recipes coming.