Tortilla Paraguaya is a traditional Paraguayan dish known for its versatility. It is perfect for any occasion, whether served for breakfast, lunch or as an accompaniment to other Paraguayan meals. It is a staple that is always ready to satisfy unexpected hunger.
If you're a fan of Paraguayan food, a good tortilla recipe is a must. The Paraguayan tortilla, despite sharing its name with the Mexican tortilla, is actually a completely different dish. While the Mexican tortilla is somewhat like a chapati made from flour or nixtamalized corn, the Paraguayan version is a type of fritter with cheese, to which more consistency is added by incorporating cornmeal.
The process of making this tortilla is quite simple and practical. You can make the traditional version with cornmeal and cheese or create variations by including other ingredients. For example, you can add leftover rice, chopped green onion, or small diced onion along with the cheese, enhancing the final flavor of the tortilla.
You can also add parsley or cilantro to give it a bit of color and flavor, and some other variants include grated carrots. The dough for this dish is very versatile and can accommodate various ingredients to suit your taste. However, on this occasion, I will be sharing the most traditional recipe.
How to Make Tortilla Paraguaya
Note: The full instructions are provided in the recipe card below.
- Whisk eggs until foamy in a large bowl, then add salt, flour, water, and milk. Whisk until smooth.
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- Stir in cheese and chopped green onions.
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- Heat 2 inches of oil in a large frying pan to 350°F.
- Drop batter in 3-4 inch batches into hot oil, leaving space between each.
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- Turn tortillas when they float, cooking until golden brown, about 2-3 minutes per side.
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- Transfer to a paper towel-lined plate with a slotted spoon.
- Serve hot.
Camila's Tips and Advice
- If you can't get Panela cheese, you can replace it with any mild cheese.
- If the mixture does not have the indicated semi-liquid consistency, add a bit more milk or water.
- You can make tortillas in any size you like; however, keep in mind that if they are too large, it will be more difficult to fry them evenly.
More Paraguayan Recipes:
- Paraguayan chipa guazu
- Sopa paraguaya
- Paraguayan authentic chipa almidon
- Paraguayan chipa soo
- Marinera de Carne
📖 Recipe
Easy Tortilla Paraguaya
Tools
- large Frying pan
- Laddle
Ingredients
- 4 large eggs , beaten
- 120 g Panela cheese or Queso de Freir , crumbled or any mild shredded cheese
- 375 g all-purpose flour , spooned & leveled
- 12 oz 2% milk or water
- ½ cup finely chopped fresh green onions , optional
- 3 teaspoons Kosher salt , adjust to taste
- 1 liter Sunflower oil for frying or vegetable oil
Instructions
- In a large bowl, whisk the eggs until foamy, then add salt, flour, water, and milk.
- Whisk all the ingredients together until there are no lumps and the batter is smooth.
- Stir in the cheese and chopped green onions.
- Pour oil into a large frying pan to a depth of 2 inches and heat over medium-high heat until the temperature reaches 350 degrees F.
- Test the oil by dropping a small amount of batter into the pan. If it sizzles, the oil is ready.
- Using a small ladle, drop the mixture in 3-4 inch diameter batches into the hot oil, leaving a few inches between each.
- As soon as the tortillas float, turn them with a fork and cook until both sides are crisp and light golden brown, about 2-3 minutes on each side.
- Work in small batches to avoid overcrowding the pan and ensure a crisp exterior.
- Using a slotted spoon, transfer the cooked tortillas to a paper towel-lined plate.
- Serve hot.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Course: Side Dish
