Tortilla de patatas

Spanish omelette

Spanish omelette cut in half.
Alternative names	Spanish tortilla tortilla de patatas
Course	Appetizer or main course
Serving temperature	Hot or cold
Main ingredients	Egg and potatoes.
Variations	With onions, addition of green or red peppers, etc.

Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española or tortilla de patatas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain and many South American countries, especially in the zone of Rio de la Plata.

In Spanish tortilla is the diminutive form of torta, cake; this dish is called tortilla de patatas or tortilla española to distinguish it from a plain omelette (tortilla francesa, literally "French omelette"). These dishes are unrelated to the maize or wheat tortilla of Mexico and neighbouring countries, which is a thin flatbread. In northern South America, where both the flatbread and potato omelette are eaten, the omelette is called "tortilla española" to distinguish it from the maize tortilla of the region. In parts of southern South America the potato is called "papa" rather than "patata", hence "tortilla de papas".

The Spanish tortilla (tortilla de patatas in Spain) is widely eaten in Spain and some Spanish-speaking countries. While there are numerous regional variations, the basic version is made only with eggs and potatoes, and possibly onion. The addition of the onion is often controversial and usually related to the tenderness of the local varieties of potatoes. To avoid confusions some restaurants distinguish between the plain tortilla de patatas and the tortilla de patatas con cebolla (with onion).

The potatoes, ideally a starchy variety, are cut into thin slices or small dice. They are then seasoned and stewed in abundant oil (which can be kept and re-used), sliced onions being added at this stage if used, stirring, at a moderate temperature until they are soft but not brown. The potatoes are then removed, drained, and mixed with beaten eggs. This mixture is then returned to the pan and slowly fried, turning to fry both sides. The essential ingredients are eggs, potatoes, and salt; onion or garlic is very often added; seasonings such as pepper, parsley or oregano may be added. Other ingredients such as green or red peppers, chorizo or other sausage, tuna, shrimp or different vegetables, may also be added, although the result is not strictly a tortilla de patatas/papas. The Spanish government food Web site specifies extra virgin olive oil and includes onion, but some recipes simply state vegetable oil.