Tortilla

Tortilla is a type of thin, unleavened flatbread, typically made from corn or wheat. The term is used in both Spanish and Mexican cuisine, but the two types of tortilla are distinct. In Spain, a tortilla is a type of omelette, while in Mexico and other parts of Latin America, it is a type of flatbread.

History

The tortilla has a long history in both Spain and Mexico. The Spanish tortilla, or tortilla española, is believed to have originated in the region of Navarre in the 19th century. The Mexican tortilla, on the other hand, has been a staple food in Mesoamerican cultures for thousands of years.

Types

There are two main types of tortilla: the Spanish tortilla and the Mexican tortilla.

Spanish tortilla

The Spanish tortilla, or tortilla española, is a type of omelette made with eggs and potatoes, and sometimes onions. It is typically served in wedges and can be eaten hot or cold.

Mexican tortilla

The Mexican tortilla is a type of flatbread made from corn or wheat. Corn tortillas are made by soaking maize in a solution of lime and water, a process known as nixtamalization. Wheat tortillas are made from wheat flour and are typically larger and softer than corn tortillas.

Uses

Tortillas are used in a variety of dishes in both Spanish and Mexican cuisine. In Spain, tortillas are often served as a tapa, or small dish, while in Mexico, they are used in dishes such as tacos, enchiladas, and quesadillas.

See also

• Taco
• Enchilada
• Quesadilla
• Tapa

Tortilla Resources
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