The Spanish Omelette: History, Recipe, and an Eternal Controversy

If there is one dish that reflects the essence of Spanish gastronomy, it is undoubtedly the Spanish omelette (or “tortilla de patata”; we will tell you more about this later). Simple, delicious, and capable of dividing families and friendships when the question arises: with onion or without onion? But before diving into this controversy, let’s take a journey back in time to discover the origins of this classic dish.

A bit of history

The history of the Spanish omelette is not as clear as its recipe. Some trace its origins to Navarra in the 18th century as a nutritious and affordable dish. Others link it to Extremadura during the War of Independence when General Zumalacárregui supposedly popularized it among his troops as an easy and quick food solution. Either way, what is certain is that this dish became a staple of Spanish cuisine.

Additionally, it is believed that in 1604, a Belgian chef named Lancelot de Casteau prepared the first Spanish omelette. However, some also claim that it was an invention of the Marqués de Robledo in Extremadura.

Tortilla de patatas or tortilla de patata?

The debate between “tortilla de patatas” and “tortilla de patata” is not just a matter of linguistic habit; it is also a topic of historical and gastronomic culture!

Although “tortilla de patatas” is the most common form in many parts of Spain, in other areas, especially Madrid and central Spain, the singular form “tortilla de patata” is used. While both are correct, the difference in usage stems from the dish’s evolution and local traditions. There is no “incorrect” way to say it, but an interesting aspect of this debate is: why do some regions prefer the plural while others favor the singular?

A noteworthy fact that sheds some light on this issue is that the Royal Spanish Academy (RAE) has declared both forms valid in its latest edition. However, the plural form “tortilla de patatas” is the most widely used in Spanish-speaking countries. This is because “patatas” in plural refers to the many potatoes used in the dish. In contrast, in central Spain, the singular “patata” has had more influence, possibly due to a closer etymological root.

Additionally, some historical accounts suggest that the singular form “tortilla de patata” reflects an older era when ingredients were considered more “individual.” On the other hand, “tortilla de patatas” in plural indicates an evolution where potatoes became the main ingredient, emphasizing the many potatoes used in each preparation.

And keep in mind that in Latin America, people say “papa” instead of “patata.”

A Murcian twist

As we mentioned earlier, in Murcia, the plural form “tortilla de patatas” is commonly used, as in most of Spain. However, Murcians are so creative that they not only play with the name but also with the recipe. Many local bars and restaurants offer omelettes with extra ingredients such as peppers, artichokes, or even green beans. A Murcian version that gives a completely original twist to this classic dish!

Ultimately, no matter what you call it, what matters is that it is always delicious, and each region of Spain has its own way of celebrating it. We are certainly not going to limit culinary creativity!

Traditional recipe

The Spanish omelette has few ingredients, but the trick lies in the technique. Here are the basic ingredients:

• 4-5 medium potatoes
• 5-6 eggs
• Salt to taste
• Extra virgin olive oil
• 1 onion (optional, depending on which “side” you are on)

The process is simple: peel, slice, and fry the potatoes in olive oil until tender. Remove them from the pan and mix them with beaten eggs and, if you dare, caramelized onion. Then, just cook it in the pan until it reaches your preferred doneness (runny or fully cooked—another big debate!).

Tortilla Day

Every March 9th is International Spanish Omelette Day. In Spain, many families and bars celebrate this day by cooking their favorite version of the dish. In some regions, people even take the omelette outdoors for a picnic with friends and family. Interestingly, some towns in Castilla and Extremadura also celebrate this day on March 25th, so you have an excuse to enjoy it twice in the same month!

The great controversy: with onion or without onion?

The onion vs. no-onion debate has historical roots. It is said that this controversy began in the 19th century during the Spanish War of Independence. At the time, onion was a cheap and readily available ingredient, leading some to add it to the omelette, while others defended the “pure” version without onion to preserve the potato’s flavor. Over time, this difference became more pronounced, creating two “camps”: pro-onion and anti-onion.

In Murcia, this debate has also been relevant. If anything characterizes Murcians, it is their ability to add a twist to everything… even to the omelette! Although traditionally, the Murcian recipe excludes onion, local bars have embraced it with such enthusiasm that it could be considered a “culinary revolution.” In fact, as mentioned earlier, Murcian omelettes often include extra ingredients such as peppers, artichokes, cured cheese… a true tribute to Murcia’s agricultural heritage! So, don’t be surprised if you enter a bar in Murcia and find a Spanish omelette that makes you say: “This is not just an omelette; it’s a masterpiece!”

Fun facts about the Spanish Omelette

And now, to add some extra flavor to this article, here are some fun facts that will make you see the Spanish omelette differently:

• The Spanish omelette is the most popular dish in Spain. If you ask a Spaniard about their favorite food, it is not uncommon for them to say a good Spanish omelette.
• A Guinness World Record: In 2012, Spain made the largest Spanish omelette in the world, weighing 18,000 kilos!
• The onion debate has even reached politicians. Over the years, members of the Spanish Parliament have discussed whether the Spanish omelette should have onion or not. Some claim the perfect omelette is without onion, while others argue that onion is the secret ingredient. Though we doubt this is truly a state matter!
• Did you know that in some parts of Spain, they prefer cold omelette? In the Basque Country and some northern regions, it is common to eat it cold, as a sandwich filling, adding a different texture.
• Science and the omelette: “Pro-onion” advocates have a scientific argument—onion not only adds sweetness but also improves the omelette’s texture. Caramelized onion retains more moisture, making the omelette juicier. So, in the end, it’s all about kitchen physics!
• Colored omelette! Some modern variations include red peppers, spinach, or even beets to add color. The Spanish omelette is no longer just yellow; it can be a multicolored masterpiece!

And you, which team are you on?

Now that you know more about the Spanish omelette, the big question remains: are you team onion or team no-onion? Or, if you are more adventurous, would you dare to add new ingredients and give it your unique twist? Remember, the Spanish omelette is not just a dish; it is a tradition filled with history, culture, and family debates.

At Instituto Hispánico de Murcia, we confirm that a good Spanish omelette sandwich with mayonnaise is a wonderful snack.

We invite you to share your favorite version with us, and why not—your secret recipe! Join the conversation on our social media and let’s continue celebrating this delicious dish that represents the best of our culinary culture.