Flour Tortilla Traditional Mexican Recipe

Alternatively, you can pan fry on the stove with a bit of olive oil. Note that Spanish tortilla does not need to be reheated, many people enjoy it cold or room temperature and don’t want to risk the eggs getting rubbery by reheating. This is my version of Spain’s tortilla de patatas, with onions and left a bit gooey in the middle . It is delicious, easy to make (at least once you get the hang of it!), and makes the ideal Spanish tapa any time of day. A flour tortilla or tortilla de harina is a thin flat bread from Mexico which is used in recipes such as burritos or tacos.

Don’t confuse this with the flour or corn tortillas you use to make wraps. A Spanish tortilla is a potato-and-egg omelet found on numerous menus throughout Spain. Traditionally these are cooked in heaps of olive oil. Our version uses less oil, so it’s lower in calories, and if you use precooked diced potatoes, it’s faster too. Try corn tortillas instead of whole wheat flour tortillas.

In Northern Mexico and much of the United States, “tortillas” mean wheat-flour tortillas. They are the foundation of Mexican border cooking. Their popularity was driven by the low cost of inferior grades of wheat flour provided to border markets and by their ability to keep and ship well.

Use a small frying pan and make two tortillas when starting out. According to a Mayan legend, a peasant initially invented tortillas for his hungry king. The first tortillas that were discovered date back to approximately 10,000 BC. When the Spaniards spanish coins once arrived in Mexico, they gave the name of tortilla to these thin maize-based flat breads. In the south of Spain, tortilla was a thin, crispy circular bread made out of chickpea flour. Before that, the native Nahuatl name for tortillas was tlaxcalli.

Flour tortillas are not the best option if you are on a weight-loss diet. While corn and flour tortillas are largely similar, they have significant differences, and the Spanish tortilla option you pick can easily impact the outcome of your meal. Corn tortillas are thought to be more authentic because it has been a staple Spanish and Mexican food for more centuries than flour.

After a few minutes, add the potatoes to the egg mixture and stir well. When the onions are caramelized, drain off any excess oil and add to the egg mixture. While the potatoes are cooking, beat the eggs in a large bowl and season with some salt.

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