In Mexico, Central America, the United States, and Canada, a tortilla is a kind of thin, unleavened flat bread, made from finely ground maize (corn) or wheat flour. A similar bread from South America is called arepa. The maize version is the original North American tortilla and is regarded by many as the "authentic" tortilla. However, it would be inaccurate to discount flour tortillas as "inauthentic," as flour tortillas originated in regions of Mexico unsuited for growing corn. In fact, this form of bread pre-dates the arrival of Europeans to America, and was only called "tortilla" by the Spanish from its resemblance to the traditional Spanish round unleavened cakes and omelettes (originally made without potatoes, which are native to South America).
   The Spanish word tortilla [torˈtiʝa] denotes two different classes of foods, depending on where the term is encountered. Etymologically, it's derived from the word torta, meaning a plain round cake.
   In Spain and South America, a tortilla is any omelette, often a round, layered omelette (for example, not folded over), most typically made with layers of eggs, very thinly sliced potatoes, such seasonings as the chef desires, and cooked in vegetable oil. It is usually served cold as an appetizer or bar snack. The terms Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe in Spain, an omelette with stir-fried potatoes and chopped onion, often served as a staple food in Spanish bars and cafés. American versions of Spanish and South American tortilla are usually cooked in vegetable shortening, commonly with bell pepper and/or onion and/or chives; and typically served warm instead of cold.
   But it's the Mexican meaning of "tortilla" that's most familiar to North Americans, and possibly most of the world outside of Europe and South America, where the original Spanish meaning is best known.
   The flour tortilla is probably best known in the USA as the tortilla used to make burritos, a preparation originating in northern Mexico. Wheat tortillas are also a traditional staple of the peoples of northwestern Mexican states (such as Sonora and Chihuahua) and many southwestern US Native American tribes. As an easy solution to both the problems of handling food in microgravity and preventing bread crumbs from escaping into delicate instruments, wheat flour tortillas have been used on many NASA Shuttle missions since 1985. (External Link) Maize tortillas are known in the Basque region of Spain as talo and were a traditional Basque farmers' staple until the introduction of railborne wheat flour suitable for bread. There are maize tortillas in other regions of Northern Spain, such Asturias, where they're called frixuelos, and Galicia, where they receive the name of filloas.

Tortilla making

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