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Some studies have found that the potato tortilla was created by the Incas, but without eggs or at least without chicken eggs.

In Europe, the culinary tradition of the tortilla refers to the roman egg-cake made with eggs and milk but without potatoes.

The world had to wait for the discovery of the Americas for the importation of the tuber. Yet many years passed before anyone thought to fry them and mix them with eggs.

There are many theories about this great discovery. The most accepted is about a farm girl living in the mountains of Navarra. It seems that a general, Tomás de Zumalacárregui, visited her home one night and asked for something to eat. Not having much in her kitchen, she improvised using what little she had: potatoes, onions and a couple of eggs.

The officer so enjoyed the meal she had prepared, that he realized that there was nothing better to feed his troops. The potato tortilla gained celebrity status during the first Spanish Civil War and it was given credit for the strength of the soldiers who triumphed at Bilbao.

This history does not seem credible and to place the birth of the tortilla in this time is risky, as the date of this military action was around 1835 and the first written mention of the tortilla was in 1817. It was made in an anonymous document to the Spanish parliament which was discussing the miserable condition of the farmers of Navarra.

This document, titled “Memorial to the rat’s nest” told of the scarcities of the country folk. “Only two or three eggs in a tortilla for five or six, because the women know how to make it big and fat using few eggs by mixing in potatoes, bread and other things.”

All the glory went to the Navarros until an investigation by Javier López Linaje, a scientist from the Center of Human and Social Sciences, removed the glue that held this story together. According to this investigator, one who specialized in the origin of the potato in Spain, the potato tortilla, or at least its conceptual origin, came from Villanueva de la Serena (Badajoz).

The proof was found in an archive from 1798 in which it was recorded as an auspicious invention by two enlightened nobels - Joseph de Tena Godoy y Malfeyto and the marqués of Robledo, who were hunting for an inexpensive yet nutritous food which would aleviate the numerous famines which plagued Europe. Their solution was a type of “cake” made in a frying pan with eggs and potatoes.

Notwithstanding the inventor, it is certain that the tortilla has triumphed for more than two centuries, crossing borders and becoming universal. While potato tortillas are consumed in Tokyo, London, New York and Buenos Aires, it is not as common as in Spain. The potato tortilla of Betanzos, San Sebastián, Logroño o Palencia rank as the finest, but everyone says that the best was the one made by their mother.

The ingredients most important in the potato tortilla are olive oil, eggs, and the right kind of potatoes. Use good quality potatoes and fresh eggs.

The best pan to use is the iron skillet.

When the potatoes are fried over a low fire, it is important to stir them to avoid sticking.

In order that the tortilla remains moist, let the potatoes cool, then mix them with the egg. In order to come out best, don’t use more than six eggs.

After the potatoes have been fried in a sufficient amount of olive oil they should be left to soak in the beaten eggs for at least ten minutes in order to become saturated and aquire the right consistency. If you want to make your tortilla a little different, add a little champaign to the eggs –delicious.

To make the the tortilla spongier, separate the whites from the yokes and beat them separately. Beat the whites till they form peaks then add the beaten yokes. You can also add a squirt of milk or beer.

The best potatoes are the varieties Spunta, Kennebec, Monalisa, Nagore y Maika, although any potato with yellow skin, white flesh and not mealy.

One way to get a tender and juicy tortilla is to make two, each using half the mixture, at the same time. You can then control the point of solidification of the top at which time you can place both together again.