World Tortilla de Patatas Day to celebrate Spain’s favourite dish

On 9 March, Spain celebrates World Tortilla de Patatas Day, paying tribute to one of the country’s most iconic dishes. This simple yet beloved Spanish potatoe omelette has won hearts both domestically and internationally.

The tortilla de patatas remains a fundamental part of Spanish cuisine, whether enjoyed as a tapa, a main course, or even in a sandwich

The 5 most popular types of tortilla in Spain

While the classic recipe consists of eggs and potatoes, many variations exist. According to recent consumer data, these are the most popular versions of tortilla de patatas in Spain:

1. Tortilla de patatas with onion – The nation’s favourite.
2. Tortilla de patatas without onion – A purist’s choice.
3. Tortilla de patatas with ham and cheese – A richer, indulgent option.
4. Tortilla de patatas with tuna – A coastal twist.
5. Tortilla de patatas with chorizo – A smoky, meaty variation.

Onion or no onion? The debate settled

For years, Spaniards have debated whether tortilla de patatas should include onion. Recent statistics, however, suggest a clear winner: nearly 72% of Spaniards prefer their tortilla with onion. Furthermore, when it comes to texture, 52.9% favour a slightly runny centre, rather than a fully cooked one. This reveals a growing appreciation for the juicier, traditional style of tortilla.

Where Is tortilla de patatas most popular?

Interest in tortilla de patatas is high across Spain, but some regions show a stronger passion for this dish than others. Based on online searches over the past 12 months, these are the Spanish regions most interested in tortilla de patatas:

• Andalusia – Sevilla, Málaga, Huelva, Córdoba, Cádiz
• Madrid – Madrid, Collado Villalba, Alcalá de Henares
• Catalonia – Barcelona, Tarragona, Girona
• Valencia – Elche, Benidorm, Alicante
• Basque Country – Algorta, San Sebastián, Bilbao, Vitoria
• Galicia – A Coruña, Pontevedra
• Castilla y León – Valladolid, Burgos, Salamanca, León
• Murcia – Murcia, Cartagena
• Canary Islands – Las Palmas de Gran Canaria, Tenerife

The Origins of tortilla de patatas

Still on this World Tortilla de Patatas Day, the exact origins of the tortilla de patatas remain debated. However, most historians trace it back to the 18th century. Legend has it that General Tomás de Zumalacárregui, a Basque military leader, popularised the dish during the Carlist Wars as a simple, nutritious meal for his troops. However, other records suggest that the recipe was first documented in Extremadura, where potatoes, a New World crop, were integrated into traditional Spanish cuisine. Over time, the tortilla evolved, becoming a staple in Spanish households and one of the country’s most recognised culinary symbols.

A classic tortilla recipe by Claudia Roden

For those looking to make an authentic tortilla de patatas at home, renowned food writer Claudia Roden offers a traditional recipe in her book The Food of Spain. Here’s how to prepare it:

Ingredients:

• 500g potatoes, peeled and thinly sliced
• 1 onion, finely chopped (optional)
• 6 eggs
• 200ml olive oil
• Salt to taste

Instructions:

1. Heat the olive oil in a frying pan over medium heat. Add the potatoes and onion, cooking slowly until soft but not browned.
2. Drain the potatoes and onion, reserving a little of the oil.
3. In a bowl, beat the eggs and season with salt. Add the cooked potatoes and mix well.
4. Heat a little of the reserved oil in a non-stick pan, then pour in the egg and potato mixture.
5. Cook on low heat until the bottom is set, then carefully flip the tortilla using a plate and cook the other side until golden. Let it rest for a few minutes before serving warm or at room temperature.

Also read: These are the two best tortillas de patatas from the Spanish supermarket