Torta
Torta is a Spanish (but also an Italian and Portuguese) word with a huge array of culinary meanings. It originated in different regional variants of flatbread, of which the torta de gazpacho[1] and torta cenceña[2] are still surviving in certain areas of central Spain. Tortas are also mentioned in Leviticus 24:5-9, in the Spanish translation of the Bible. Presently, however, the word "torta" is also applied to different kinds of bread and pastry products according to the region.
Historically the difference between torta and bread was its round and flat shape, as well as the absence of yeast in its preparation. The well-known word tortilla, used mainly in Mexico (not in Spain, though), means a 'small torta', while tortada means 'big torta'. In most regions a torta was traditionally considered an inferior form of bread, as the well known Spanish aphorism expresses:
In various countries of South America, and in some countries of Europe as well, the word 'torta' means different things. Nowadays the most common usage, however, is for cakes (from the German torte or French tarte) and less for bread products.
In many South American countries, as well as in Italy, 'torta' means a sweet cake, such as a wedding or birthday cake. Torta frita is a fried flatbread eaten in Uruguay and Argentina. Other uses of the word 'torta' include Huevo en torta, a small fried mixture of scrambled eggs, not to be confused with Torta de huevo, a typical pastry from Sobrarbe, Aragon, Spain, and Torta del Casar, a cheese
Mexican style torta with typical accompaniments
In Mexico a torta is a kind of sandwich,[3] served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera, a torpedo-shaped French roll with a thick and crunchy crust, or birote. Tortas are typically eaten cold, but can be served hot, typically toasted in a press in the same manner as a cuban sandwich or panini.
Garnishes such as avocado, poblano, jalapeño, tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. This dish should not be confused with a Spanish egg torta, a popular omelette-like dish.
In the Philippines, particularly among Northern and Tagalog-speaking provinces and islands, 'torta' refers to a kind of omelette made with eggs, ground meat and sometimes minced onion and potato.
In Visayas and Mindanao, 'torta' refers to a sponge cake made with flour, egg yolks, milk, and salt.[4] It resembles a large cupcake. Often served as dessert with butter, sugar, and/or cheese on top. It is sometimes referred to as 'torta mamon', 'mamon', or 'puto mamon'[5] to distinguish it from the Tagalog definition of 'torta'. See Puto.