Spanish cuisine a signal of piety. The arrival of Europeans in America, in 1492, initiated the advent of new culinary elements, such as tomatoes, potatoes, corn, bell peppers, spicy peppers, paprika, vanilla and cocoa or chocolate. Spain is where chocolate was first mixed with sugar to remove its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals. Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the discovery of America. Gazpacho, salmorejo, and pan tumaca are made with tomatoes, which traveled from America
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