Spanish style potato dish, cooked in olive oil and sometimes used in combination with eggs, peppers and olives.

tortilla—Corn flour dough rolled flat then fried on a dry griddle.

In Mexico a tortilla is a corn or flour like pancake. In Spain, tortillas are egg omlets served in triangle pie like wedges.

A thin pancake made of cornmeal or flour. They are served both soft and fried, being an integral part of Mexican and Latin American cooking.

Made from corn flour or wheat flour, tortillas are round and flat and can be eaten plain or wrapped around a filling. They are used especially in burritos and tacos.

A thin, flat bread made from wheat flour or corn masa.

A round thin cake of unleavened cornmeal or wheat flour bread (American Spanish, diminutive of torta cake, from Late Latin, round loaf of bread)

Traditional Mexican bread from corn or wheat is flattened in a special press then is cooked on a griddle.

cooked pancake, patted and thinned into a round shape by hand.

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.

a thin flat pancake usually made from cornmeal, a staple of the Latin American diet; in Spain the word refers to an omelette of eggs, potatoes, onions, etc.

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.

thin unleavened round bread made from wheat flour or corn masa. one of the most basic ingredients in Mexican cooking.

A flat, round type of bread made from flour or cornmeal.

thin unleavened pancake made from cornmeal or wheat flour

a hispanic food that is flat

a Latin American thin flat cake made of maize flour and baked on a flat piece of stone or iron

a round "pancake" usually wrapped, rolled or folded around its contents

a round, thin unleavened Mexican bread that is baked on a griddle

a savory Spanish baked potato-onion-egg concoction, sort of a baked omelet, or crustless quiche

An unleavened Mexican bread, tortillas are flat and round. They may be made with flour or masa (corn flour). Recipe: Corn Tortillas

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 thin, round, unleavened bread made from cornmeal that is used in Mexican dishes as a wrapping.

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.

A thin disk of corn meal eaten by Mexicans since time immemorial. Also great impromptu Frisbees.

A flat Mexican bread made of cornmeal or flour.

Flat, thin, circular unleavened bread made of masa for corn tortillas or harina for flour tortillas. Most important item in Mexican cooking.

A Mexican flat bread made of corn flour or wheat flour.

A Spanish omelette made with eggs, potatoes, olive...

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 Española..