Spanish omelette wheat tortilla of Mexico and neighbouring countries, which is a thin flatbread. In most of Hispanic 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. Because the potato is called "papa" in much of Hispanic America (instead of the term "patata" used in Spain), this dish can sometimes be referred to as "tortilla de papas" in that region as well. The Spanish tortilla ("tortilla de patatas" in Spain) is widely eaten in Spain and some Spanish-speaking countries. While there are numerous regional variations,
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