What is a Spanish tortilla different from Mexican?

Here's a breakdown:

Spanish Tortilla

* Also known as: tortilla española, Spanish omelette

* Ingredients: Potatoes, onions, eggs, olive oil, and sometimes other ingredients like chorizo, peppers, or spinach.

* Preparation: Potatoes and onions are cooked in olive oil, then mixed with beaten eggs and cooked in a pan until set. It's often served cold.

* Texture: Dense, custardy, and often slightly crispy on the edges.

* Flavor: Savory and hearty, with a simple but satisfying flavor profile.

Mexican Tortilla

* Also known as: tortilla de maíz (corn tortilla) or tortilla de trigo (wheat tortilla).

* Ingredients: Corn flour or wheat flour, water, and sometimes salt.

* Preparation: Dough is made from the flour, water, and salt, and then flattened and cooked on a hot griddle.

* Texture: Thin, pliable, and slightly chewy.

* Flavor: Mildly sweet, with a slightly earthy taste from the corn.

Key Differences:

* Ingredients: Spanish tortilla uses potatoes, onions, and eggs, while Mexican tortillas are made from flour and water.

* Cooking: Spanish tortilla is cooked in a pan until set, while Mexican tortillas are cooked on a hot griddle.

* Texture: Spanish tortilla is dense and custardy, while Mexican tortillas are thin and pliable.

* Purpose: Spanish tortilla is a main dish or appetizer, while Mexican tortillas are used as wrappers for tacos, burritos, enchiladas, and other dishes.

So, while both terms contain the word "tortilla," they are very different in their ingredients, preparation, and purpose.