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A tortilla is a soft, thin flatbread made out of maize or wheat flour.
Tortilla may also refer to:
A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground, dried hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.
In cuisine, an omelette or omelet is a dish made from beaten eggs, fried with butter or oil in a frying pan. It is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat, cheese, or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
Spanish omelette or Spanish tortilla is a traditional dish from Spain. Celebrated as national dish by Spaniards, it is an essential part of the Spanish cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.
Churrasco is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay and Argentina. The related term churrascaria is mostly understood to be a steakhouse.
Egg foo young is an omelette dish found in Chinese Indonesian, British Chinese, and Chinese American cuisine. The name comes from the Cantonese language. Egg foo young is derived from fu yung egg slices, a mainland Chinese recipe from Guangdong.
A chimichanga is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat such as machaca, carne adobada, carne seca, or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, sour cream, or carne asada.
Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.
A gordita in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. Gordita means "chubby" in Spanish. There are two main variations of this dish, one which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón", filled with chicharron which is widely consumed throughout Mexico. Gorditas are often eaten as a lunch dish and accompanied by several types of sauce.
Singaporean cuisine derived from several ethnic groups which have developed through centuries of political, economic, and social changes of this cosmopolitan city-state.
Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
The oyster omelette, as known as o-a-tsian, o-chien or orh luak is a dish of Hokkien and Teochew origin that is renowned for its savory flavor in its native Chaoshan and Minnan region, along with Taiwan and many parts of Southeast Asia such as the Philippines, Thailand, Malaysia and Singapore due to the influence of the Hokkien and Teochew diaspora. Variations of the dish exist in some southern regions of China.
Omurice or omu-rice is an example of yōshoku consisting of an omelette made with fried rice and thin, fried scrambled eggs, usually topped with ketchup. It is a popular dish both commonly cooked at home and often found at western style diners in Japan. Children in particular enjoy omurice. It is often featured in Japan's version of a children's meal, okosama-ranchi (お子様ランチ).
Honduran cuisine is a fusion of Mesoamerican (Lenca), Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include Sopa de Caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk.
A flour tortilla or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. It was originally inspired by the corn tortilla of Mexican cuisine, a flatbread of maize which predates the arrival of Europeans to the Americas. Made with a flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.
Queso flameado is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients are melted cheese and a characteristic meat sauce of loose fresh chorizo, tomato, onion, chile and spices. It is served in a small, shallow casserole or other ceramic or metal heat-proof baking dish. The cheese and sauce are prepared separately, and combined just before serving. This may be done at the table, especially if finished with a flambé: high alcohol liquor is poured on the cheese and ignited, and as it burns the server folds in the sauce. If not flambéed, the mixture may be quickly broiled. Either way, the finished dish is presented while it is still bubbling hot, and it is spooned onto small soft tortillas for individual servings.
Kuku, also spelled as kookoo, is an egg-based and often vegetarian Iranian dish made of whipped eggs folded in various ingredients. It is similar to the Italian frittata, the French quiche, or an open-faced omelette, but it typically has less egg than a frittata, and it cooks for a shorter amount of time, over a low heat, before turned over or grilled briefly to set the top layer. It is served either hot or cold as a starter, side dish or a main course, and is accompanied with bread and either yogurt or salad. In parts of northern Iran, kuku might be used as a midday meal, and might be served with either plain cooked rice (kate) or bread.
Bauernfrühstück is a warm German dish made from fried potatoes, eggs, green onions, parsley, cheese, and bacon or ham. Despite its name, it is eaten not only for breakfast but also for lunch and dinner.
Tortang talong, also known as eggplant omelette, is a fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.