The Tortilla de Patata, or Spanish omelette, is one of the most iconic and beloved dishes in the Basque Country and all over Spain. This traditional recipe, made with simple ingredients, reflects the essence of Spanish cuisine: quality produce, straightforward preparation, and extraordinary flavor.
The tortilla is typically made from just four ingredients: potatoes, eggs, olive oil, and salt. Variations may include onions, which add a touch of sweetness, though the inclusion of onions is a topic of passionate debate among Spaniards. The preparation involves thinly slicing potatoes and frying them in olive oil until tender. Once cooked, the potatoes are mixed with beaten eggs and then slowly cooked in a pan until the mixture sets, creating a golden, slightly crispy exterior and a soft, moist interior.
The origins of the tortilla de patata are the subject of debate, but one popular theory credits its invention to the Basque Country. According to legend, General Tomás de Zumalacárregui, a key figure in the Carlist Wars of the 19th century, discovered the dish during a military campaign in Navarre. Seeking an easy-to-prepare, nutritious meal for his troops, he encountered this simple yet hearty preparation, which quickly gained popularity throughout Spain.
Today, tortilla de patata is consumed in every corner of the country, from small villages to bustling cities. It is a versatile dish, served hot or cold, as a tapa, main course, or filling for bocadillos (sandwiches). In the Basque Country, the tortilla is the most popular pintxo and it’s present in all bars, where it is sliced into small portions.
The tortilla de patata is more than just a dish; it is a symbol of Basque and Spanish culinary heritage. Whether enjoyed at a family gathering, a bar in Bilbao, or a countryside tavern in Navarre, it is a must-try for anyone visiting the region.
