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There are a great many myths about this dish, which is so popular in Spain that it has become known as "Spanish omelet." However, the most likely story suggests that it originated in the late 18th or early 19th century, as a result of people falling on hard times. It's made with eggs and potatoes: 2 modest and inexpensive ingredients. Later, onion was added, prompting the emergence of 2 opposing camps: the "sincebollistas" (the "without-onions") and the "concebollistas" (the "with-onions"). With or without onion, and cooked until solid or even "runny," as it is made in parts of Galicia, this simple, delicious dish is found in bars all over Spain.

Details

  • Title: Potato Omelet
  • Rights: Real Academia de Gastronomia
  • Photographer: David de Luis

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