When driving through sunny Spain, be sure to order a hot skillet of truly Peninsula's national pride - tortilla. A unique combination of simple and affordable products with cooking secrets will allow you to feel yourself - albeit not for long, until the next meal - by a Spanish grandee or even a conquistador, if desired. It should be noted that still omelet from eggs, potatoes and onions with the addition of various ingredients from ham to pineapple is the most common type of breakfast in Spain.
The history of the creation of this dish dates back to the time of the Great geographical discoveries or the planting of European values among the indigenous people of both Americas. The Indians baked over an open fire in special clay vessels called Komal. The Spaniards made a proper impression on the Spaniards, and they gave the dish its own name "tortilla". Since then, in the Spanish-speaking world, Mexican tortilla is distinguished - corn tortilla with vegetables and the Spanish version of tortilla in the form of an omelet with potatoes. The delicacy brought from overseas has taken root well in Europe as a whole and in Spain especially, where almost immediately it became one of the main foods for the poor because of its cheapness.
Over time, breakfast for the poor - tortilla - like many other things was adopted by the wealthy Spaniards and soon became the national dish of Spain. According to another version, tortilla de las patatas was first prepared much later, namely in the 19th century, in order to quickly and nourish the army of the Spanish general of Basque origin, Thomas de Sumallacareggi. The general liked the omelet with potatoes so much that he ordered his soldiers to enter it into the daily diet.