In my limited travels within the Spanish-speaking world, I have found 3 different types of "tortillas". In Paraguay, a tortilla is a deep-fried fritter - flour, salt, milk or whey, cheese, and maybe some green onions if you're lucky, mixed to a soupy batter and dropped in a saucepan of oil until it's crispy. I find them delicious... in small quantities. In Spain, a tortilla is an inch-tall thick egg omelet with potatoes and sometimes meat, cooked in olive oil. Also - delicious! And then there's our good ol' Mexican American flour tortillas. To spice up my rice and bean dinner last night, I had the neighbor girls help me make some. They liked getting to make their own designs with the dough and upon tasting, also declared them..."Heterei!" or...Delicious!
Lovely!
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