Tortilla Espanola
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.