A legend says that the inventor of the Spanish omelette was a humble peasant who lived in the forests of Navarra and one winter night received a visit from a Carlist general who asked her for something to eat. The only thing he had were eggs, onion and potatoes, he made an omelette with all that, the general loved it and later he would popularize it among his Carlist troops, since it was a simple, economical and very nutritious dish. Most traditional dishes were born out of necessity rather than the desire to innovate.

The Spanish omelette is one of the most beloved recipes in Spain, but also one of the ones that generates the most debate. Spain is divided into two: those who prefer the potato omelette with onion and those who want it without onion.

As a tapa in bars or also called "pincho de tortilla" served with a fork stuck in it. With bread. As a potato omelette sandwich. It can be eaten hot or cold.

Olive harvest takes place in winter, between November and March depending on the area, weather and olive variety. 

Olive fruits are eaten as tapas to accompany the meal time.