John Regehrregehr@mastodon.social
Oct 5, 2026, 3:19 AM@stuartmarks for real though just making a smaller tortilla (like, less than 8 eggs) makes it so much easier
Replies
- John Regehrregehr@mastodon.socialOct 5, 2026, 3:20 AM
@stuartmarks I more or less follow this recipe usually https://www.seriouseats.com/tortilla-espanola-spanish-potato-omelette-recipe
Stuart Marksstuartmarks@mastodon.socialOct 5, 2026, 3:27 AM@regehr Ha yes good ol’ Serious Eats. I was just looking at that. I’ve never made it but I have made Kenji’s okonomiyaki recipe also on S.E., and it has a similar flipping dynamic. I always turn it over onto a flat lid and slide it back into the pan. I’ve never had the gumption to try to flip it directly with the pan. I can barely even get any air tossing things in a wok. Maybe I need to lift weights or something.
- John Regehrregehr@mastodon.socialOct 5, 2026, 3:34 AM
@stuartmarks oh I totally use a plate to flip it. I have a perfectly good pan toss move and I'd never gamble on flipping a tortilla correctly on the first try
John Ripleyjripley@mastodon.socialOct 5, 2026, 3:42 AM@regehr @stuartmarks Was also wondering how you did such a perfect looking flip! I often use a plate, or more recently, because I've switched to using a stainless steel pan, I stick it in the top of the oven, very close to a broiler on max for 5-10 mins.
- John Regehrregehr@mastodon.socialOct 5, 2026, 3:50 AM
@jripley @stuartmarks at the edge here you can see the asymmetry due to cooking it mostly on one side, this makes the flip so much easier but it's a bit dissatisfying
- John Regehrregehr@mastodon.socialOct 5, 2026, 3:51 AM
@jripley @stuartmarks achieving a perfect semicircle cross section is not so easy!
- John Ripleyjripley@mastodon.socialOct 5, 2026, 3:55 AM
@regehr @stuartmarks These photos are embarrassingly so much better than what mine ever looks like, and honestly I'm going to give that recipe you linked a go. Quite a few differences which would explain it.
- John Regehrregehr@mastodon.socialOct 5, 2026, 3:59 AM
@jripley @stuartmarks there's so much variation in recipes! it's worth trying different things for sure. I really like the version that includes onions, and I also put in plenty of black pepper, which few recipes call for
- John Ripleyjripley@mastodon.socialOct 5, 2026, 4:08 AM
@regehr @stuartmarks It's funny, the recipe I follow was handed down, and it includes onions, and pepper, but also herbes de provence (or oregano) in the mixture. That was in pretty much every handed down recipe, though.
I also add sliced red bell pepper, which gives it a nice color and flavor, but has a downside of having a tendency to make the mixture stick (too wet).
- John Regehrregehr@mastodon.socialOct 5, 2026, 4:17 AM
@jripley @stuartmarks it sounds great! I try to keep it simple but I have no actual reference for the authentic thing here
- John Regehrregehr@mastodon.socialOct 5, 2026, 4:18 AM
@jripley @stuartmarks but generally if I want to throw in lots of stuff, I'll make a frittata -- that's open season for almost any veggies and meat I happen to have ready to use
Oct 5, 2026, 7:33 AM@regehr @jripley @stuartmarks I'm a huge fan of Spanish food, and some years back I developed a recipe for tortilla de patatas that includes milk, and it turned out really well. I have to dig through my files to find that. Tortilla de patatas is also one of my favorite camping meals. I make it with crushed potato chips that are fried in olive oil.
