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
Vegetable soup are puréed and run through a sieve, straining them to create a smooth texture. It is typically served hot, although some, such as pea soup, can also be served cold. Vegetable soup is sometimes served as a starter or appetizer dish. Vegetable soup dates to ancient history. The Spartans ate a thin vegetable soup named "black broth" in ancient times. In central Appalachia, vegetable soup, also referred to as winter vegetable soup and country soup, is a traditional staple food and common dish during the months of December–February amongst Appalachian highlanders. Vegetable soup is mass-produced in canned, frozen and instant