Product story

Tortilla de présules

A pea omelette that preserves a word from local speech

In Dalías and the surrounding area, peas are called présules. With spring onion and egg they make a seasonal omelette whose name keeps alive an Andalusian word recorded since 1934.

Seasonal omelette Western Almería · Dalías and El Ejido

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Tender peas and spring onion fill an omelette whose name preserves a word from eastern Andalusian speech.

History and origin

A pea omelette that preserves a word from local speech

Tortilla de présules puts peas in the foreground. They combine with spring onion and egg in a tender omelette with gentle vegetable sweetness and lightly golden edges. Its best moment follows the pea season.

The local character is also in the name: présul is the word kept around Dalías for a pea. It appears as a Granada term in Alcalá Venceslada’s 1934 Vocabulario Andaluz and remains alive in western Almería whenever this omelette reaches the table.

When to taste it

It is especially enjoyable when the présules are tender and spring onion is fresh. It may also appear as a tapa or starter at other times.

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Where to find it

Dalías and El Ejido, where the word présul remains alive
Tapas bars in western Almería
Eating houses that cook with seasonal vegetables

Ways to enjoy it

Dressed tomatoes alongside the omelette
Bread with a light crumb
A caña or young white wine served chilled