Tortilla

Tortilla is a term used for several foods in Spanish- and Mexican-influenced cuisines, most commonly a thin, round unleavened flatbread made from corn or wheat flour.

Tortilla is a term used for several foods in Spanish- and Mexican-influenced cuisines, most commonly a thin, round unleavened flatbread made from corn or wheat flour. In Spanish cuisine, it can also mean a type of omelette, especially tortilla española, made with eggs and often potatoes. The meaning depends on regional culinary tradition and context.

Etymology and usage

The term tortilla is a diminutive form related to the Spanish word for a small cake or flat cake. Its meaning varies by region, ranging from flatbread in Mexico and Central America to an egg omelette in Spain.

Mexican and Central American tortilla

In Mexican and Central American cuisine, tortilla usually means a thin, round flatbread made from corn or wheat flour. Corn tortillas are a staple food and are commonly used as the base or wrapper for many dishes. Traditional corn tortillas are made from nixtamalized corn dough or corn flour. Wheat tortillas are also common, especially in northern Mexico and Mexican-American cuisine.

Spanish tortilla

In Spain, tortilla generally refers to a thick omelette made with beaten eggs, often mixed with potatoes and sometimes onion or other ingredients. It is typically cooked in a pan.

Culinary uses

Tortillas may be eaten on their own or used to wrap or accompany other foods. They are closely associated with dishes such as tacos, burritos, enchiladas, and quesadillas.