We have discovered we have a small obsession with Spanish Omelette while writing this blog. This is probably because having the best non-stick properties is one of our main goals and the Spanish Omelette is the dish in which a frying pan must prove its skills. Following this little obsession, we have thought it would be interesting to look for the origin of this recipe.
Until recently legend attributed its invention to General Tomás de Zumalacárregui during the Bilbao siege in 1835. He was supposed to having created it to feed his troops, although some people said the truth was he copied the recipe from an anonymous woman who gave him dinner once.
But recently the book “The potato in Spain” written by Javier López Linaje has confirmed the real origin of the Spanish Omelette can be found in Villanueva de la Serena (Badajoz), placed in the south of Spain. He has found some documents which mention this dish in 1798 and attribute the invention to Joseph de Tena Godoy and the Robledo marquis, two property owners who were trying to find cheap foodstuff to stop famine.
It seems they first tried to make potato bread in the frying pan with the help of the women of the town. This idea evolved until frying the potatoes in olive oil so as not to turn potatoes into flour. When some eggs were added, the first Spanish Omelette was born. Or at least the first documented one.
At Castey we love this recipe so much, that not only write about it all the time in our blog but also have developed the perfect frying pan to turn the Spanish omelette easily.
BE CREATIVE, REMOVE THE HANDLE OF YOUR PAN. 8 REASONS TO DO IT.