The basic Spanish omelette, made with diced potatoes and a smear of garlic. Traditionally this is cooked for longer than a French omelette and is rather like a torte or cake of egg mix, often served cold and sliced into wedges like a cake.

An omelette made with asparagus, for which Tudela in Navarre is well known.

The basic Spanish omelette, made with diced potatoes and a smear of garlic. Traditionally this is cooked for longer than a French omelette and is rather like a torte or cake of egg mix, often served cold and sliced into wedges like a cake.

An omelette "with ants" actually made from migas, fried breadcrumbs.

Plain French omelette, plain and more lightly cooked than its Spanish cousin.

"Galician omelette." An omelette made with potatoes and chorizo with padrón chillis. I have also seen it described as a sweet omelette.

A potato and onion omelette served in a sauce of tomatoes, wine and herbs, including garlic and saffron.

An omelette "with ants" actually made from migas, fried breadcrumbs.

An omelette made with courgettes (US: zucchini), aubergine (US: eggplant), tomatoes, onions and ham.

An omelette made with good simple ingredients from the country such as ham, potatoes, onions and pepper, perhaps chorizo.