Is there anyone who hasn't tried Spanish omelette (locally known as “tortilla de patatas” of course) at some time? It's an essential part of Spanish cuisine that you can find in any bar, either as a tapa served on a piece of bread, or as a first course. And it's also something that Spanish people very often cook at home.
If you've ever wondered about the origins of the Spanish omelette, you may be surprised to know that it was referred to in writing for the first time back in 1817, in a document from the Navarra region which said that it was a dish to feed poor families because it was made using cheap easily available ingredients. But it is also true that in a recent publication by Javier López Linaje, La patata en España: historia y agroecología del tubérculo andino (The potato in Spain: the history and agroecology of the Andean tuber), it says that this dish actually originated in a town in Badajoz, in 1798. Be that as it may, it's a typical Spanish dish that everyone loves.
There are endless ways of preparing a good Spanish omelette. Some people fry the potatoes, while others boil them. Some combine the egg with the potatoes before pouring it into the frying pan, but others choose to add it to the frying pan directly. At the Cava Regulatory Board we have a recipe that includes onion that goes perfectly with a cava reserva (aged for more than 15 months).
It is indeed now ready to eat, but here we have another dilemma: Hot or cold? Everyone has their own preference, so we suggest you try it both ways. You can eat it either on its own with a nice salad or with bread with tomato. But we strongly recommend not to forget to serve it with a cava reserva (aged for more than 15 months) so that you can enjoy the flavours of all the ingredients.
Turning the omelette over: this is usually done with the help of a plate, but you can also buy double frying pans designed for turning omelettes over to make sure that there aren't any accidents.
Without onion: if you want to make a Spanish omelette without any onion, simply skip the steps that refer to the onion. The procedure is pretty much the same, just with one less ingredient.