The Scottish Omelette

Spanish Omelette should have been a British invention. We would probably have given it a different name, but we should have nabbed that one. Why didn’t the Scottish invent it? They’re meant to have the highest incidence of genius in the world, but they overlooked the humble potato tortilla.

It is perhaps accurate to observe that none of the many Scottish geniuses  focused their talent on advancing food production. John Logie Baird may have eaten plenty of pokes of chips as he was tinkering with his new fangled ‘tv’, but he never turned his attention to inventing a new Scottish food. Rabbie Burns was undoubtedly filling his face with haggis as he penned poems about the small rodents in his room, but he never thought to improve upon it.

One of them should have surely hit on the potato omelette. Potatoes, onions, eggs and salt are all easily available in Scotland. The only missing ingredient is olive oil. True, it’s difficult to make a Spanish Omelette without this low cholesterol olive juice. But what would they have used to make a Scottish Omelette? Beef dripping of course. They put it in everything else.

But we’ll let them off this time for not thinking of it. They gave us so much. They gave us porridge, black pudding, haggis, Edinburgh, Glasgow, and of course, Falkirk.