HOW TO PREPARE TORTILLA.

The term “tortilla” can refer to two very different dishes:

In Mexican cuisine, a “tortilla” is a thin flatbread made from corn or wheat.
In Spanish cuisine, a “tortilla” typically refers to “tortilla española” or “tortilla de patatas,” which is a thick egg omelette filled with potatoes (and sometimes onions or other ingredients).
Here’s how to prepare both:

1. Mexican Tortillas:

Corn Tortillas:

Ingredients:

2 cups of masa harina (corn flour specifically for tortillas)
1 1/4 to 1 1/2 cups of water
A pinch of salt (optional)
Procedure:

In a bowl, mix the masa harina with water and salt until it forms a soft dough.
Divide the dough into golf ball-sized portions.
Use a tortilla press or a rolling pin to flatten each ball between two sheets of plastic wrap until very thin.
Heat a skillet or griddle over medium-high heat. Cook each tortilla for about 30 seconds on each side or until lightly browned.
Keep the tortillas warm by covering them with a towel.
Wheat Tortillas:

Ingredients:

2 cups all-purpose flour
1/4 cup lard or vegetable shortening
1 tsp salt
1/2 to 3/4 cup warm water
Procedure:

In a bowl, mix flour and salt. Add lard or shortening and blend until the mixture looks like crumbs.
Slowly add warm water and mix until a cohesive dough forms.
Divide the dough into golf ball-sized portions and let them rest for a few minutes.
Roll each ball into a very thin circle.
Cook each tortilla on a hot skillet for about 30 seconds per side or until they puff up and have light brown spots.

2. Spanish Tortilla (Tortilla Española):

Ingredients:

4-5 large potatoes, thinly sliced
1 onion, finely sliced (optional)
6-8 eggs
Olive oil
Salt
Procedure:

Heat a generous amount of olive oil in a large frying pan over medium heat. Add the potato slices (and onions if using) and fry until soft but not browned. Stir occasionally to avoid sticking.
Beat the eggs in a large bowl and season with salt.
Once the potatoes are done, drain them from the oil and add them to the beaten eggs. Mix well.
Remove most of the oil from the pan, leaving about 2 tablespoons. Pour the potato and egg mixture into the pan.
Cook over medium-low heat until the bottom is golden and set. You can cover the pan to ensure even cooking.
To flip the tortilla, place a large plate over the pan and quickly turn it over. Slide the tortilla back into the pan to cook the other side.
Once fully set and golden on both sides, transfer to a plate.
Serve the Spanish tortilla warm or at room temperature. It’s often eaten as a tapa in Spain, cut into small squares or wedges.