Spanish omelette

Spanish omelette or tortilla española is a traditional dish from Spain and one of the signature dishes in the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapas.

Etymology

The term "tortilla" in Spanish denotes a "small torta" or "small cake". It was used in Spain to describe a popular dish of eggs and potatoes. The term "Spanish omelette" is a translation of the Spanish term "tortilla española".

Ingredients and preparation

The main ingredients for a Spanish omelette are eggs and potatoes. Some recipes also include onion, garlic, bell peppers, and chorizo. The potatoes and onions are slow fried in olive oil then mixed with the beaten eggs. The mixture is then cooked slowly on a low heat. The omelette can be turned over to cook on both sides, or it can be finished in the oven.

Variations

There are many variations of the Spanish omelette. In some regions of Spain, vegetables or meats may be added. Some variations include the addition of mushrooms, spinach, zucchini, or eggplant. In other regions, the omelette may be made without potatoes, and is known as a "tortilla paisana".

Serving

The Spanish omelette can be served hot or cold and is often served as a tapas dish. It can also be used as a filling in sandwiches or in a bread roll. It is a common dish in Spain and is often served at festivals and picnics.

See also

• Tortilla de patatas
• Spanish cuisine
• Tapas

This article is a medical stub. You can help WikiMD by expanding it!
Most recent articles Ongoing trials	Wikipedia

• 
  Spanish omelette in San Sebastián
• 
  Spanish omelette at a festival
• 
  Typical Betanzos-style Spanish omelette
• 
  Spanish omelette in San Sebastián
• 
  Betanzos-style Spanish omelette
• 
  Asturian-style Spanish omelette
• 
  Classic Spanish omelette