Tortilla Paraguaya is a traditional Paraguayan dish made by deep frying a mixture of flour, milk, eggs, and cheese. It is a simple yet delicious side dish, perfect for breakfast when paired with Cocido Quemado or for lunch or dinner when paired with a hearty soup like Soyo. It is a staple in Paraguay, and it is easy to make at home.
With its crispy exterior and soft, savory interior, this dish is sure to be a crowd-pleaser. You can also add additional ingredients such as green onions, chives, parsley, or leftover rice to give it a unique twist and depth of flavor. So why not give it a try and add a new and unique flavor to your cooking?
Jump to:
What is Tortilla Paraguaya?
Tortilla Paraguaya, also known as "Tortillita'' is a traditional and beloved dish from Paraguay, made with a mixture of flour, milk, eggs, and cheese, which is then deep-fried to perfection; this creates a crispy exterior and a soft, savory interior.
Variations of the dish often include additional ingredients such as green onion, chives, parsley, or leftover rice, which adds a depth of flavor and makes it more satisfying. Typically served as a side dish, it is a staple food in Paraguay and is often paired with soups like Soyo, making it a perfectly hearty and delicious meal.
How to Make Tortilla Paraguaya
In a large bowl, whisk the eggs until foamy, and add salt, flour, water, and milk. Whisk all 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.
Watch How to Make It
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
- 1 cup Panela cheese or Queso de Freir , crumbled
- 3 cups all-purpose flour , spooned & leveled
- 1 cup whole milk or water , room temperature
- 1 cup water or milk , room temperature
- ½ cup finely chopped fresh green onions , optional
- 2-½ 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, and add flour, water, milk, and salt. Whisk all 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