Spanish omelette 16,000 eggs, of oil, of onions, and of salt. Spanish omelette Spanish omelette is the English name for a traditional dish from Spanish cuisine called tortilla española, tortilla de patatas or tortilla de papas. It is an omelette made with eggs and potatoes, sometimes also with onion and/or chives or garlic; fried in oil and often served cold as an appetizer. It is part of the cuisine of Spain. In Spanish "tortilla" is the diminutive form of "torta", cake; this dish is called "tortilla de patatas" or "tortilla española" to distinguish it from a plain omelette ("tortilla francesa", literally ""French
Omelette during the mid-16th century, but the versions "alumelle" and "alumete" are employed by the Ménagier de Paris (II, 5) in 1393. Rabelais ("Pantagruel", IV, 9) mentions an "homelaicte d'oeufs", Olivier de Serres an "amelette", François Pierre La Varenne's "Le cuisinier françois" (1651) has "aumelette", and the modern "omelette" appears in "Cuisine bourgoise" (1784). According to the founding legend of the annual giant Easter omelette of Bessières, Haute-Garonne, when Napoleon Bonaparte and his army were traveling through southern France, they decided to rest for the night near the town of Bessières. Napoleon feasted on an omelette prepared by a local innkeeper,