Chicken Fajitas served with Spanish Rice, Flour Tortillas, Handmade Sa

You can run a rubber spatula along the edges to make sure the tortilla isn’t sticking. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. When the oil is hot, add the potatoes and add more oil if necessary until all are covered.

They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage . First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Arrange the onions so they are evenly covering the bottom of the pan.

Quesadillas are tortillas filled with melted cheese, burritos are filled with beans, cheese and/or meat. There are also tacos, fajitas, taquitos, tostada, and enchiladas. Tortilla is a staple food that is used to make a number of Mexican dishes. There is often a confusion between tortillas and the names of the various Mexican dishes that tortillas are used for. This is the main reason why flour tortilla is mostly used in Northern Mexican versions of quesadillas, tacos or burritos, but also in Honduran baleadas.

Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve. Arrange the potatoes on top of the onions in a scalloped pattern.

Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add 1/2 of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to a large bowl, leaving oil in the skillet. Add remaining potatoes to the skillet; cook, stirring occasionally, until just tender, 15 to 20 minutes. Transfer potatoes to the bowl, reserving oil in the skillet.

Waxy potatoes such as Yukon Golds or red-skinned new potatoes work well in this dish. So the concept that a tortilla could also be a thick potato omelette, took some getting used to. But that is the difference between a Spanish tortilla and a Mexican tortilla. To a native Californian like myself, a “tortilla” is round and flat, and comes in only two styles, flour and corn. Let me know if you try making this authentic Spanish tortilla– I’m curious to see how it goes!

There are quicker recipes out there — this one is better and worth the extra time. Spanish tortilla is an extremely versatile food, and something that is eaten in Spain for breakfast, somvir rathee lunch, dinner, and snack. A variety of Spanish tapas go well with tortilla, as does pan con tomate, or a mixed salad. In Europe, many people don’t refrigerate their eggs at all.

Unlike most omelets, a Spanish tortilla is served at room temperature. Return the heat to medium and add the beaten eggs. Shake the pan so the eggs coat everything in the pan.

The oldest found tortillas date back as far as 10,000 years BCE and were made of native maize with dried kernels. The corn tortilla was the principal food of the Aztecs and other Mesoamerican civilizations. The flour tortilla is a much more recent invention. Flour tortillas contain more calories than corn tortillas because they are prepared with shortening or lard. One 45g flour tortilla has 134 calories, and the amount increases to 230–304 calories after deep-frying.

Europeans introduced wheat and its cultivation to the American continent, and it remains the source for wheat flour tortillas. Wheat flour tortillas were originated in the northern region of Mexico. When the onions and potatoes are cooked, remove the pan from the heat and carefully tip them into the eggs.