Spanish omelette signed. Upon their release, these prisoners brought part of the culture of Alentejo to Spain, including many recipes, which featured a potato egg pie that evolved into the modern version of "tortilla". Spanish omelettes can range from authentic and carefully made seasoned preparations of raw potatoes of a variety carefully selected for best results, eggs, optional onions and good olive oil and nothing else, to nontraditional preparations with many additional ingredients. Some of the many additions to the base ingredients include green peppers, chorizo, courgette, aubergine, mushrooms, and diced ham. The "tortilla paisana" includes red pepper and peas. The tortilla
Spanish omelette According to legend, during the siege of Bilbao, Carlist general Tomás de Zumalacárregui invented the ""tortilla de patatas"" as an easy, fast and nutritious dish to satisfy the scarcities of the Carlist army. Although it remains unknown whether this is true, it appears the tortilla started to spread during the early Carlist wars. Another tale is that the recipe was learnt by Spanish prisoners captured after the Battle of Montes Claros during the Portuguese Restoration War in 1665. After the Portuguese victory, more than 6000 Spanish soldiers were kept in captivity for 2 years until the Treaty of Lisbon was