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As such, 'Spanish omelette' [12] [13] or 'Spanish tortilla' [14] [15] are its common names in English, while tortilla española [9] [13] [16] [17] is the formally accepted name even within the peninsula. In Spain, an omelette (made simply of beaten eggs) is known as tortilla francesa (lit. ' French omelette ') to distinguish it from the potato ...
Small pork or beef medallions marinated in whiskey, brandy or white wine and fried in olive oil: Tortilla de patatas: A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
The Spanish tortilla de patatas, or tortilla española in other Spanish-speaking countries, is a traditional and very popular thick omelette containing sliced potatoes sautéed in cooking oil. It often includes sliced onions (tortilla de patata con cebolla) and less commonly other additional fillings, such as cheese, bell peppers, or diced ham.
Pascuala (prepared with horse fillet, bacon, tomato sauce) Pascuala especial (prepared with pork fillet, bacon, cheese and tomato sauce) Cofrade; Chivito [3] Emanuele (prepared with chorizo, green pepper, cheese and alioli sauce) Spanish Bocadillo (prepared with Spanish omelette, bacon and fresh tomato in slices)
Marinated pork cutlet, often served with a special sauce. BLT: United States: Named for its ingredients: bacon, lettuce, and tomato. Often served on toasted sliced bread spread with mayonnaise. Bocadillo: Spain: Crisp white bread with a wide variety of fillings. Typical fillings are Spanish omelette, cold meats like jamón, sausages and cheese ...
The tortilla canaria (Spanish for Canary Islands omelette), is a dish that originated in Spain's Canary Islands, an island chain to the southwest of Spain and off the western coast of Africa. Canary Islands cuisine fuses Spanish cooking traditions with those of Africa, Latin America and the Guanche people, the original inhabitants of the Canaries.
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.