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
Names of the Basque Country (in Spanish) underline their commonality, but rather the character making each of them distinct from the remaining Spanish provinces. It contained no ethnic ingredient whatsoever, the regional one was present though rather muted. Geographical usage of the term differed; generally it was applied to Álava, Biscay and Gipuzkoa, though sporadically (especially in the early 19th century) it could have denoted also Navarre. Currently not only out of use but also almost entirely forgotten term. In Spanish literally "foral provinces". The term is in circulation since the 19th century, though used rather sparsely. The name underlines that provinces in question enjoy some traditional,