Spanish Omelette

Truita de truffas, tortilla or omelette espagnole

Preparation info

  • Serves

    2–4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

A hefty chunk of this classic tortilla (sometimes called, in the south, la moissonneuse, the reaper), wrapped in a printed handkerchief and taken to the fields at harvest time, provided a fine midday casse-croute to refresh the weary labourer. The Spanish omelette long ago crossed the border into France and is an essential on restaurant menus throughout the Pays catalan and beyond. I include two versions, ancient and modern. Here we have one for everyday,