Flour Tortilla In Spanish

Spanish flour tortillas, also known as "tortillas de harina," are a staple in Spanish cuisine. They are similar to traditional Mexican flour tortillas but have a few key differences.

The main difference between Spanish and Mexican flour tortillas is that you typically make Spanish flour tortillas with wheat flour, while you make Mexican flour tortillas with a combination of wheat and corn flour. This gives Spanish flour tortillas a lighter, fluffier texture and a milder flavor.

Another difference between Spanish and Mexican flour tortillas is that you usually make Spanish flour tortillas with lard or olive oil, while you make Mexican flour tortillas with vegetable oil. This gives Spanish flour tortillas a richer, more flavorful taste and a softer texture.

Flour Tortilla In Spanish Recipe

To make a traditional Spanish flour tortilla, you will need the following ingredients:

- 500g of wheat flour

- 1 teaspoon of salt

- 1 tablespoon of olive oil

- 300ml of warm water

To make the tortilla, first, mix the flour and salt in a large bowl. Then, add the olive oil and warm water and mix until the dough comes together. Knead the dough for about 10 minutes, or until it becomes smooth and elastic.

Next, shape the dough into a ball and let it rest for about 30 minutes. This will allow the gluten in the flour to relax, making the tortilla more pliable and easier to roll out.

After the dough has rested, roll it out into a large, thin circle. The thinner the tortilla, the better. Heat a large skillet over medium-high heat and carefully place the rolled-out dough in the skillet. Cook the tortilla for about 2-3 minutes on each side, or until it is golden brown and cooked through.

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