In Spain a tortilla is a set omelette of eggs, potatoes, olive oil and salt. Sometimes other ingredients such as peppers, onion, tuna, asparagus and mushrooms are added. This is very different from Mexico where tortilla refers to a flatbread made from corn or wheat flour.
The everyday bread of Mexico, tortillas look like a very thin pancake. Made from ground wheat or corn, tortillas can be eaten plain or as a "wrap" around both hot and cold fillings. Both fresh and fried (hard shell) tortillas are available in varieties such as blue corn, spinach and tomato.
Tortillas are the basic bread of Mexico and are used extensively in southwestern dishes as well. The dough can be made from ground cooked hominy, corn flour or wheat flour. They are shaped into a thin 6 to 12-inch round and baked on an ungreased griddle. Now available in supermarkets all across America, they are being wrapped around almost any possible filling as well as the traditional chile-flavored meat, fish and vegetable ones.
A flat round bread made from flour. The staple bread of Mexico. Tortillas are rolled and baked for enchiladas and burritos, warmed for fajitas, fried for tacos and chimichangas, and grilled for quesadillas.
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. http://buscon.rae.es/draeI/SrvltGUIBusUsual?TIPO_HTML=2&TIPO_BUS=3&LEMA=torta torta in Diccionario de la Real Academia EspaÃ±ola..