Tortilla Espanola
OriginSpain
Year1800s
Key IngredientsEggs/Potatoes/Olive oil
About Tortilla Espanola
The Spanish omelette of eggs and potatoes cooked in olive oil, the most common dish in Spain. A legend credits a poor farmer with inventing it for General Zumalacarregui in the 1830s. Potatoes are fried in gallons of olive oil, not the oven-baked shortcut. The eternal debate: runny center or fully set. Served as a pincho in bars, cold or hot.