Tortilla Española vs Mexican Tortillas

Tortilla española, also known as a Spanish potato omelet, is a beloved staple of Spain’s cuisine and a favorite in tapas bars across the country. One of my favorite snacks in Spain is a wedge of tortilla española and a caña (small glass) of frosty beer – fortifying and delicious!

Despite sharing the name "tortilla" with its Mexican cousin, the two are very different in ingredients, preparation and how they are served. The confusion comes from the Spanish word, "tortilla," which literally translates to "little cake" because it's the diminutive form of "torta," which means "cake." Both types of tortilla are round like a cake, but the similarities end there!

Tortilla Española: A Hearty Spanish Classic

Tortilla española is a thick, hearty omelet made with eggs, potatoes and often onions. The potatoes are usually sliced thin and sautéed in olive oil.

 until tender, then mixed with beaten eggs and slowly cooked in a skillet until the mixture sets into a golden, fluffy round. It can be served warm or cold, as a tapa (small plate), a main dish or even in a bocadillo sandwich. I like to call it Spain’s comfort food - if you ask someone in Spain who makes the best tortilla, they will usually say their mom does.

There is a lively debate in Spain about whether a tortilla española should be firmly cooked or a little juicy in the middle. If you share the “wrong” opinion on the matter with a Spaniard, you will definitely hear about it!

Interestingly, potatoes are one of the key ingredients in Spanish tortilla, but they were unknown on the Iberian Peninsula until they were brought back from South America in the 16th century.  

Mexican Tortillas: The Foundation of Mexican Cuisine

In contrast, Mexican tortillas are thin, flat rounds made from either corn (maíz) or, less frequently, wheat flour. They are a foundational part of Mexican cuisine, and are essential for making classic dishes like tacos, enchiladas and burritos. They are also a main ingredient in soups and, of course, are a popular fried chip. Corn tortillas have deep roots in Mesoamerican history, dating back thousands of years. Corn tortillas are made by soaking the kernels in limewater, grinding it into a masa dough and pressing it into thin discs before cooking on a hot griddle.

A Tale of Two Tortillas

While they share a name, tortilla española and Mexican tortillas are distinct creations that reflect the different food traditions of Spain and Mexico. One is a rich, egg and potato omelet dish enjoyed in slices as a tapa or as a comforting meal. The other is a versatile flatbread that serves as the backbone of countless Mexican dishes. While the shared name causes culinary confusion, it also highlights the richness of each of these vibrant cuisines.

¡Hola! I'm Jonathan Harris, one of the owners of La Tienda. I love sharing insights about Spain's amazing food culture. 

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