A regional dish I would like to showcase is the ‘Spanish omelette’ or Spanish tortilla, a traditional, signature Spanish dish. This dish consists of an omelette made with eggs and potatoes, optionally including onion. The option to not include onion means this dish can be adjusted to be friendly for those who cannot metabolize fructose/FODMAPS. It is often served at room temperature as tapas, to be shared. In his book, “The potato in Spain”, Javier López Linaje declares the origins of this dish to be in ‘Villanueva de la Serena (Badajoz)’, in the south of Spain. The dish was invented by Joseph de Tena Godoy and the Robledo marquis. They were two property owners who were trying to create affordable food that could assist in feeding the Spanish during famine. To me, this story of origin makes this dish highly regional, and has simply spread across the globe due to its simple yet balanced flavour and ease of creation.
Outside of the South of Spain, this dish has been altered to suit local tastes. As it is a very basic recipe, it makes the perfect foundation for changes and alterations. When made without potato like intended, it becomes a basic egg omelette, eaten across the globe for breakfast. In Melbourne, this dish has been fairly replicated in Spanish tapas bars, and restaurants, as well as being altered.
The lectures on Spanish cuisine have highlighted the value of potatoes in Spanish recipes, as well as the importance of cookbooks in retention of tradition and authenticity. Potatoes feature in a variety of savoury Spanish dishes, as they are significant in Spanish history.
(Image from https://spanishsabores.com/2012/06/30/best-spanish-omelet-recipe/)
(research from https://www.smithsonianmag.com/history/how-the-potato-changed-the-world-108470605/)
European food through a Low FODMAP lens 