Tortillas: Difference between revisions

In Spain and South America, a tortilla is any omelette, often a round, layered omelette (i.e., not folded over), most typically made with layers of [[eggs]], very thinly sliced [[potatoes]], such seasonings as the chef desires, and cooked in vegetable oil. It is usually served cold as an [[appetiser]] or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an [[omelette]] with stir fried [[potatoes]] and chopped [[onion]], often served as a staple food in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in [[vegetable shortening]], commonly with [[bell pepper]] and/or [[onion]] and/or [[chives]]; and typically served warm instead of cold.

A tostada is often served as an appetiser typically topped with a thin layer of [[refried black bean paste]] ([[frijoles refritos]]), chicken or beef strips or other kinds of animal products. These are usually topped with thinly chopped [[lettuce]] strips, [[sour cream]], chopped [[onion]], [[salsa]] and [[guacamole]] or sliced [[avacados]]. As a general rule, due to the flat construction of the tostada, the main topping (i.e. bean paste or meat) must be sticky or pasty enough to stay on the tostada. This helps prevent the other toppings or garnishes from falling off while it's being eaten.

In Tex-Mex cuisine, tostadas are often referred to as [[tortilla chips]] and are also served as an appetiser or meal, without toppings, but with sauce or [[salsa]] for dipping.