Spanish omelette tortilla") to be eaten as a finger food. The first reference to the tortilla in Spanish is found in a Navarrese document, as an anonymous "Mousehole's memorial" addressed to the Navarra region's court in 1817. It explains the sparse conditions of Navarre's farmers in contrast with those in Pamplona (the capital) and la Ribera (in southern Navarre). After listing the sparse food eaten by highlanders, the next quote follows: "…two to three eggs in tortilla for 5 or 6 [people] as our women do know how to make it big and thick with less eggs, mixing potatoes, breadcrumbs or whatever."
Makiyakinabe pans are short-and-wide rectangles. The "makiyakinabe" is usually used with a thick wooden lid that is used to help people flip the omelette. One could use a platter instead though the task is said to be much easier with the lid. "Tamagoyaki" (Japanese omelette) is also a common ingredient for sushi. The egg, mixed with shrimp paste and sometimes paste of yam, is heated in the pan until it is pliable. Makiyakinabe Tamagoyakinabe (; たまごやきなべ, literally: omelette-pan) or makiyakinabe ("roll-bake-pan") is a square or rectangular cooking pan used to make Japanese style rolled omelettes. It is also known as tamagoyakiki