Potato is the vegetable combined with eggs in Spain’s tortilla de patatas.
Tortilla de patatas, also called tortilla española, is a thick Spanish omelette made primarily from eggs and sliced or cubed potatoes. Onion is also common, although whether it belongs in the dish is a famous point of culinary debate in Spain. The potatoes are usually cooked gently in olive oil before being mixed with beaten eggs and set in a pan.
The tortilla is served hot, warm, or at room temperature and appears in home cooking, tapas bars, and packed meals. Its firm exterior and soft interior distinguish it from a thin French-style omelette.
The word tortilla can cause confusion because in Mexico it usually means a flat corn or wheat cake. Tortilla de patatas is an egg dish, not a bread-like tortilla. Regional and household versions differ mainly over onion, doneness, and thickness.