Tortilla Espanola

Tortilla espanola, also called tortilla de patatas or Spanish omelette, is an omelette made from eggs and potatoes cooked in olive oil, most often with onion added as well, and it is one of the most widely eaten dishes in Spain. Its earliest known written reference appears in a Navarrese government document from 1817, and the dish is generally understood to have spread more widely during the Carlist Wars of the early nineteenth century, though its precise origin is not firmly documented earlier than that. Whether the dish should include onion remains a genuine point of everyday disagreement among Spanish cooks and diners, and it is served in many settings, as a tapa, as a starter or as a main course, and eaten either warm or at room temperature. Its place in Spanish daily life is marked by dedicated Tortilla Day celebrations and cooking competitions held in towns across the country.