In my near five decades experience traveling globally, the only time I have ever gotten ill from eating an egg dish was once while visiting Brussels, perhaps 25 years ago.
The hotel chef prepared breakfast omelets using room temperature eggs he grabbed from a nearby bowl full of eggs. The conclusion at that time was that one or more eggs were cracked - allowing bacterial contamination into the inner eggs, and thence the cooked recipe. The next 48 hours were a blur of bathroom related activity. God bless Aquarius sports rehydration beverages.
I understand it is the practice in much of the world to store fresh eggs at room temperature until they are cracked open to mix into recipes. In their natural state, eggs remain sterile inside, for a short lifespan. I believe this is the case in Spain.
If they are rinsed off to remove farm detritus and handled with clean/washed hands and utensils, there is rarely a problem. But, use a cracked egg, or one that has been sitting at room temperature or higher for too long, and my old friend "Sal Minella" comes to pay a very unwelcome visit.
I suggest that is what most likely happened in the OP's case. They ate a tortilla prepared with one or more "spoiled" eggs. The odds of this happening are very small. But, as we can read in this thread, it DOES happen.
In those places where refrigerating eggs is the norm, one presupposed the eggs were rinsed with a cleaning solution to remove detritus and bacteria from the outside of the egg. They are then packed in cartons and refrigerated in retail establishments. This just lengthens the shelf life a little.
Commercial bakers generally use bulk liquid eggs (whole eggs or whites only) in their recipes. These products are produced in plants that have strict health and hygiene standards. I believe it is indeed rare for a case of bacterial illness to be traced back to these supply sources.
It is the one-off, small baker, that has the increased duty to ensure they do not use questionable egg products. With costs up all over, and especially in the egg industry, this imposes even higher burdens and costs.
We should all be understanding and patient with those who feed us in Spain and on Camino. especially this wonderful and nutritious egg dish. I love it, and look forward to it each day, and that is not going to change.
Hope this helps.