Tortillas: Difference between revisions

|description=The Spanish word tortilla denotes two different classes of foods, depending on where the term is encountered. But it is the Mexican meaning

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The Spanish word tortilla denotes two different classes of foods, depending on where the term is encountered.

But it is the Mexican meaning of "tortilla" that is most familiar to North Americans, and possibly most of the world outside of Europe and South America, where the original Spanish meaning is best known.

The flour tortilla is used to make [[burritos]] and [[Enfrijoladas]] amongst others. [[Wheat]] tortillas are also a traditional staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes.

In Panama, a tortilla is a deep fried cornmeal disk, slightly smaller than a hockey puck.

==A tortilla as an omelette==

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.

[[Category:Prepared foods]]