“Tortilla” is the diminutive form of “torta,” a Spanish word for a round cake. In Mexico and Central America (as well as in the United States), a tortilla is usually a thin, round flatbread made from wheat or corn. But in Spain, a tortilla is a dish of eggs and potatoes. Often referred to as a Spanish omelette, it’s technically more like a specific type of frittata. It can be served any time of day — for breakfast, as a snack, or as an appetizer.

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