Leek and Cod Tortilla

Added cup of chopped mushrooms w/ the tatters and leeks and 3 large cloves garlic and some fresh thyme. Used 1 tsp of tan-tan Moroccan seasoning (savory spice) w/ the cod. Like others, no flipping and finish in oven (350 for 15min did not set the center, so up to 375 for 5 min more). Short broil to brown top.

The aioli was completely runny! Not sure why. I followed instructions closely. But tortilla doesn't need ailoi - so didn't matter. As for calories - you don't consume all that olive oil. Most is left in reserve.

Husband and I split the work on this. He made the aioli, which I wouldn’t have if I made it all on my own. Make the aioli! It was the cherry on top.

The flavor was delicious. I should have listened to everyone else who baked instead of flipped. Mine fell apart in the attempt to flip.

Delicious! But there is no earthly reason to use a cup and a half of olive oil and so many extra calories - use a cast iron skillet and roast the potatoes and leeks with a couple big splashes of olive oil in the oven before adding the egg mixture, or cut up boiled almost-tender potatoes and sautee them with the leeks in a little olive oil before proceeding. I finished mine in the oven at 400 degrees rather than trying to flip, and it was perfect.

I was skeptical about frying all the things because it seemed like the potatoes would take longer than the leeks and garlic. I cooked the potatoes until they started to get golden and then everything was added and it was perfect after about six minutes. I use grated garlic in the aïoli and that was a good idea too. Like others I cooked it frittata style finishing it in the oven because I also did not want to flip it. It was spectacular. I can’t wait to try other variations

I just cooked this and it was an instant hit with my husband. I followed exactly the recipe with one exception. We live in Belize and cod here is a rarity. So I substituted with red snapper and is was delicious.

I was worried that this wasn't going to have enough potatoes, but it was enough. Cubed potatoes were SO MUCH easier to mix and stir in the simmering oil than the traditional thin sliced potatoes. However, the russets were grainy- the traditional yukon gold would've been smoother. I wouldn't use russets again. I had trouble getting the runny egg cooked enough, as its a very large pan of eggs. The recipe should advise to cook til 160 internal, and tell us how much salt!! (2 t ish)

I thought it was very good...that aoli was easy and really good with this dish. Flipping was easier than I expected, thankfully I had a large flat skillet lid that did the trick. I dont have a dish that wide.

Instead of russets and cod, we only had Yukon Golds and salmon. Otherwise made exactly as instructed and it is still out of this world! 10/10, a keeper.

For a proper Spanish tortilla, it is best to cook low and slow. Also, use a large pan for your onions/leeks and potatoes. However, when they're ready, and the oil is drained, use a smaller pan to cook the tortilla. I use one about 50% smaller than my big saute pan. If you take your time, and use a rubber spatula to lift the sides of the tortilla to ensure all the eggs are cooking, you'll be able to flip it. It takes some practice, but it's worth it once you learn this skill.

Really enjoyed how this turned out! Fried the leek and potato in a normal amount of oil, not sure the deep fry treatment is necessary. The flipping was a bit of a mess (the plate I used was basically the same size as the skillet), but it was sort of fun and I think the steam from uncooked side hitting the skillet gave it a lighter final texture. Will be making this again.

Flipping the tortilla was easy-peasy. Fear not. My only mistake with this dish was not letting the olive oil cool enough before adding it to the mayo. My aioli curdled and separated a bit. But everything was delicious. I'm looking forward to making croutons with my leek and garlic infused olive oil.

My family is Spanish and tortilla is a staple for us! My grandmother can whip one up in fifteen minutes and it's the most delicious thing you've ever tasted. She cuts her potatoes in thin slices so they cook through faster, and instead of trying to flip the tortilla and put it back into the skillet to finish cooking she just covers the pan with a clear lid (the glass lid of her biggest stockpot works perfectly) until the top is just set.