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,
Saturday Kitchen a running total of wins were recorded by using fridge magnets. Each week, the guest chefs are challenged to cook a three-egg omelette, as quickly as possible. The current record holder is Theo Randall with a time of 14.76 seconds, set on 2 May 2015. The achievement was recognised by Guinness World Records and Randall is officially the world's fastest omelette maker. Each show concludes with the host and guest chefs cooking the celebrity guest a dish containing their favourite or least-favourite ingredient/s. Which dish is cooked depends on an online vote for viewers at home to choose heaven or