Spanish Omelette (Tortilla de Patatas)

Although today it is an emblem of Spanish cuisine, the potato omelette was born as a humble solution to hunger.

A Navarrese document from 1817 mentions this preparation for the first time as a resource to feed rural populations with scarce means.

During the Civil War and the post-war period, it became a pillar of subsistence: versatile, nutritious and easy to prepare even in precarious conditions.

Today, in addition to inspiring eternal debates about its preparation —with or without onion?—, it represents a living piece of the collective gastronomic imaginary, perfect both hot and cold, as a 'pincho' or in a sandwich.