tortilha

Tortilha is a term used in Portuguese-speaking culinary contexts to refer to two distinct preparations that share a common etymology with the Spanish tortilla. Depending on regional usage, tortilha can denote either a flatbread or an egg-based omelette.

For the flatbread sense, a tortilha (often called tortilla in Spanish-speaking regions) is a circular, thin bread made from masa harina (corn dough) or wheat flour. Corn tortillas are a staple in many Latin American cuisines and are typically cooked on a hot griddle or comal until pliable; wheat tortillas may be used for wraps or burritos. They are usually eaten with fillings or toppings.

For the omelette sense, tortilha can denote a tortilla-like omelette, especially the Spanish tortilla de patatas. This dish is made by cooking potatoes and onions in oil until tender, then combining them with beaten eggs and cooking until the mixture is set and lightly browned. Variants may include peppers, chorizo, or other vegetables.

Preparation and ingredients vary by region; flatbreads rely on dough made from corn masa or flour, while the omelette relies on eggs and fried potatoes. Both forms are widely used in Lusophone and global cuisines and appear in menus and cookbooks with varying spellings, including tortilha and tortilla.

See also: tortilla, omelette, tortilla de patatas.