You may ask why a tortilla is eggs and potatoes? There are different meanings of a “tortilla”. This is what I found doing a little research online: ” In Mexico, Central America, the Caribbean, the United States, and Canada, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour. A similar bread from South America is called arepa (though arepas are typically much thicker than tortillas). This form of bread predates the arrival of Europeans to America, and was called “tortilla” by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes, which are native to South America).”
Here is why it is called a “tortilla” in Spain: ” The Spanish word tortilla denotes two different classes of foods, depending on where the term is encountered. Etymologically, it is derived from the word torta, meaning a plain round cake.
In Spain and South America, a tortilla is any omelette, often a round, layered omelette (i.e., not folded over), most typically made with layers of eggs, very thinly sliced potatoes, such seasonings as the chef desires, and cooked in vegetable oil. It is usually served cold as an appetizer or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an omelette with stir-fried potatoes and chopped onion, often served as a staple food in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in vegetable shortening, commonly with bell pepper and/or onion and/or chives; and typically served warm instead of cold.”
I don’t know about you, but I am pretty happy eating any kind of tortilla!
A mixed organic salad paired perfectly with the Tortilla. I made a delicious Classic French Salad Dressing to go with my organic mixed green salad. A simple and flavorful dinner. I can’t wait to have another slice tomorrow for lunch!
Classic French Salad Dressing
3 tablespoons pomegranate vinegar
9 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
1 finely minced onion
2 cloves garlic, smashed
salt/pepper to taste
Put all the ingredients in a blender. Give it a whirl to chop the onion and the garlic. Slowly drizzle the olive oil into the top of the blender and mix until blended. Pour the dressing into a jar with a lid and use on your favorite salad.
Be sure to refrigerate. Keeps for at least one month.
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