Tortilla Espanola or Spanish Omelet is the most commonly served dish in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. Because it is easy to transport, the Spanish make bocadillos or sandwiches by placing a piece between two pieces of a baguette. Served hot or cold, as a meal or as a tapa, on its own or in a sandwich, the tortilla española is certainly a category of its own. Not to be confused with the tortilla francesa (French omelette), the thick tortilla española is cooked in olive oil and features fried, thinly-sliced potatoes along with the eggs. While the tortilla española is usually kept to the basics of potatoes and eggs, sometimes you can find other vegetables - onion often makes an appearance- thrown into the mix for variety.
