What distinguishes italian frittata from Spanish tortilla? The distinction is not a culinary but a historical one. The “open-faced” omelette most likely originated in Persia. It travelled to Spain where, with the addition of potatoes fresh off the boat from the new world became the tortilla, thence to France, Italy and yonder for omelettes, frittatas and whatever else
While in Italy frittatas are thrown together out of leftovers, in Spain it’s serious business, people going to such lengths as arguing whether an authentic tortilla does or does not contain onions, with onion-ists and non-onion-ists utterly divided and sticking to their guns with zeal and passion
I use onions. They make a sweeter, juicier tortilla. And I prefer sweet to standard white potatoes (not white sweet potatoes). The reason?
∼ Sweet potatoes aren’t potatoes ∼
Ipomea Batatas is a tuber related to Morning Glory, not to the nightshades, though the two have an extremely old common ancestor. And it has several important properties:
Sweet Potato Tortilla With Broad Beans And Feta Cheese