SPANISH OMELETTE, THE QUEEN OF TAPAS

The Spanish omelette is an omelette made with previously cut, poached, and chopped potatoes. It is considered the queen of tapas in Spanish cuisine and can be found in every corner of the country.

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The Spanish omelette was invented in Extremadura in the late 18th century. A legend once placed its origin in Navarra, but in 1835, during the First Carlist War, General Tomás de Zumalacárregui sought a nutritious and affordable meal for his troops. Its basic ingredients are eggs, potatoes, and oil—simple, inexpensive, and widely available. A long-standing debate exists over whether it should contain onions, but historically, the original recipe only included potatoes, eggs, and oil.

Regional and personal preferences have led to variations, such as the "tortilla paisana", which includes chorizo, red pepper, and peas. Another version, the "tortilla rellena", consists of a thick omelette split in half or two thin omelettes stacked with fillings like vegetables, ham, cheese, or salad between them. While different cultures have their own takes on the dish, the authentic tortilla de patatas follows Spanish tradition.

A notable wartime adaptation was the "false tortilla de patatas", invented during the Spanish Civil War. Instead of potatoes, people used the white inner part of orange peels, softened in water, and substituted eggs with a mixture of flour, water, and food coloring to mimic yolk.

Recognized worldwide, the Spanish omelette holds a special place in Spain, celebrated as the queen of tapas for its simplicity, accessibility, and rich flavor.

Spanish omelette