I used to think the difference between a tortilla and frittata is that the former is flipped and returned to the pan to brown and the latter is browned in the oven.

Why I ever wanted to categorize, classify, and clarify, in my own mind, the characteristics of the frittata versus tortilla, I don’t know. David Leite’s recipe for a sausage tortilla in his cookbook The New Portuguese Table freed me from that pointless exercise, which is not to the main point: enjoying a delicious egg dish, whatever its regional names or styles of making.

Leite’s tortilla, or tortilha in Portuguese, similar to (more…)