Preparation info
    • Difficulty


Appears in
Food of the Sun: A Fresh Look at Mediterranean Cooking

By Alastair Little and Richard Whittington

Published 1995

  • About

When it was called a Spanish omelette or tortilla people showed a reluctance to cook it. The tortilla most frequently served in Spain as tapas in bars is 90 per cent potato, so this lukewarm response is understandable. Since restaurants have taken to serving its Italian cousin, frittata, which usually comes without potatoes and is altogether less substantial, it is now much more fashionable and sought after. The Spaniards lean heavily towards the potato, pushing the eggs into second place;