Variations
A Spanish omelette can range from an authentic and carefully made seasoned preparation made from raw potatoes of a variety carefully selected for best results, eggs and good olive oil, and nothing else, through dishes with onions and many additional ingredients, to an improvised dish with leftover boiled or chipped (French-fried) potatoes (or even crisps/potato chips)), various vegetables, sausages, etc. that happen to be at hand, cooked in vegetable oil or other fat.
Some of the many additions to the base ingredients for what is still called a Spanish omelette include green peppers, chorizo, zucchini (courgette), eggplant (aubergine), mushrooms, and diced ham. The tortilla paisana includes red pepper and peas. The texture and thickness of tortillas vary according to region and taste. In Spain, a tortilla is almost always accompanied by bread and sometimes with fried green pepper, or different sauces like mayonaise or tomato sauce. In most bars and canteens, it is served in a bocadillo (a sandwich made with crusty bread).
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