First of all, to understand the history of one of the most characteristic dishes of our gastronomy, it is necessary to define it. According to the Royal Academy of the Spanish Language (RAE), an omelette is a ‘food prepared with beaten egg, curdled with oil in a frying pan and round or elongated in shape, to which other ingredients are sometimes added’. It does not stop there, as it specifies that it is Spanish if it is one ‘in which eggs are curdled with previously fried potatoes.
According to the gastronomic journalist Jorge Guitián, ‘it was born at the end of the 16th century, probably simultaneously in the Netherlands and in the communities of converted Jews that still existed in Spain, as a humble, survival food. At least until the second half of the 19th century, it was not known as the Spanish omelette’.
Source of this news: https://as.com/tikitakas/por-que-se-llama-tortilla-espanola-y-cual-es-el-origen-del-nombre-n/