“Tortilla” is the diminutive form of “torta”, a Spanish word for a round cake. Torta means different things in different countries, and this is true of its diminutive form as well.

In Mexico and Central America (as well as the United States), the word tortilla usually refers to a thin, round flatbread made from wheat or corn.

But in Spain, the word tortilla refers to a dish consisting primarily of eggs and potatoes. One of the most popular dishes in the country, the Spanish tortilla (or tortilla Española if you happen to be in Spain) is essentially an egg and potato open-faced omelet, flavored with onions and salt, and cooked in extra virgin olive oil.

Also known as a Spanish omelet, it’s technically more like a potato frittata; dense, substantial, and intended to be cut into wedges.

Spanish tortillas are eaten both hot and cold, and are served any time of day: for breakfast, lunch, dinner, or as a snack. They can be found at family gatherings, picnics, and festive occasions.

Maybe, when we Americans hear the word “tortilla,” our minds should not automatically jump to the flatbread used in tacos, enchiladas and burritos; we just might be missing out.

More Info: www.spanishfoodguide.com