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?
- 3 Ways to Enjoy Tortilla Paraguaya
- Tortilla Paraguaya Ingredients
- Tools you'll need
- How to Make Tortilla Paraguaya
- Substitutions
- Variations
- How to Store & Reheat
- How to Make Ahead
- How to Freeze
- Tips for Making The Best Tortilla Paraguaya
- FAQ
- Watch How to Make It
- More Paraguayan Recipes:
- Recipe
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.
3 Ways to Enjoy Tortilla Paraguaya
- As a side dish: Tortilla Paraguaya is a great side dish to pair with traditional Paraguayan dishes such as Bife Koygua.
- With a hearty soup: Tortilla Paraguaya is a perfect complement to a rich and flavorful soup like Soyo.
- As a breakfast dish: Tortilla Paraguaya is a delicious and satisfying breakfast option, especially when paired with a traditional Paraguayan hot drink such as Cocido Quemado.
Tortilla Paraguaya Ingredients
- Eggs: The eggs provide the structure and binding for the tortilla.
- Cheese: The cheese adds a delicious, salty, and savory flavor to the tortilla.
- All-purpose flour: The flour serves as the base for the batter.
- Whole milk: The milk adds richness and moisture to the tortilla. It can be replaced with water.
- Water: The water is used to adjust the consistency of the batter. It can be replaced with milk.
- Fresh green onions: The green onions add a nice freshness and a subtle onion flavor to the tortilla.
- Kosher salt: The salt is used to enhance the flavor of the tortilla.
- Sunflower Oil: The oil is used for deep frying the tortilla.
Tools you'll need
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.
Substitutions
- Cheese: Different types of cheese can be used, like farmer's cheese, frying cheese, mozzarella cheese, Mexican cheese, Monterey jack cheese, Queso Fresco, cheddar, etc.
- Flour: Gluten-free flour or whole wheat flour can be used
- Milk: Almond or soy milk can be used
- Green onions: Chives, ham, bacon bits, leftover rice or shallots, grated carrots, corn, chopped parsley, kale, spinach, chard, or cilantro leaves can be used
- Sunflower oil: Other peanut or vegetable oil can be used.
Variations
- Add other ingredients, such as leftover rice, diced ham, cooked bacon, or chopped herbs, to the batter for added flavor and texture.
- Experiment with different types of cheese, such as farmer's cheese, cheddar, Mexican blend, or Monterey jack cheese.
- Use different herbs such as cilantro or parsley instead of green onions.
- Make a spicy version by adding chili powder, cumin, or diced jalapeno to the batter.
- Make a vegetarian version by omitting the cheese or using a vegan cheese substitute.
- Make a gluten-free version by using gluten-free flour.
- Use whole wheat flour in place of all-purpose flour to add a nuttier, more wholesome flavor.
How to Store & Reheat
Tortilla Paraguaya can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a microwave-safe plate and heat on high for 15 to 20 seconds, checking frequently until heated through.
How to Make Ahead
Tortilla Paraguaya can be made a day ahead and kept covered in the refrigerator. When ready to use, give it a quick mix and proceed with the recipe.
How to Freeze
- Fried Tortilla Paraguaya can be frozen for up to 1 month. After they're completely cooled, place a sheet of parchment paper between each tortilla and stack them together. Double-wrap the tortilla with plastic or aluminum foil and place them in a heavy-duty bag or freezer-safe container; thaw overnight in the refrigerator. They can be reheated in the microwave or preheated oven at 375°F oven for 8 to 10 minutes; arrange them in a single layer on a baking sheet and cover them with aluminum foil.
- It is not advisable to freeze the batter for Tortilla Paraguaya as it can affect the texture and quality of the finished product. Freezing can cause the batter to separate and become watery when thawed, leading to a less desirable final product. It's better to prepare the batter fresh, as it will yield the best results. If you need to store the batter for a short period, it can be kept in the refrigerator for up to 24 hours before use.
However, if you really want to freeze it, you can transfer it to a plastic freezer bag and freeze it for up to 1 month. Leave some room for expansion at the top fold-out flat. Freeze the batter flat that way, you can stack it later, and it won't take too much room. Thaw the Tortilla batter overnight in the refrigerator, then cook as directed in the recipe.
Tips for Making The Best Tortilla Paraguaya
Here are some tips for making the best Tortilla Paraguaya:
- Use good-quality ingredients: Use fresh and high-quality ingredients to ensure the best flavor and texture.
- Cook at the right temperature: Cook the tortillas at the right temperature (around 350°F/175°C) to ensure that they cook evenly and become golden brown.
- Use a good oil: Use a good oil, such as vegetable or canola oil, for frying the empanadas. These oils have a high smoke point and are less likely to burn.
- Drain the tortillas before serving: Drain the tortillas on a paper towel before serving to remove excess oil and keep them crispy.
- Experiment with mix-ins: you can experiment with different types of fillings like deli meats, cheeses, leftover rice, parsley, and spices to suit your taste preferences.
- Rest the batter: Let the dough rest for at least 10 minutes before using it; this will allow the gluten to relax and make the dough more pliable.
- Adjust the consistency: The batter should be thick enough to hold its shape but thin enough to pour out easily. Adjust the consistency with more flour or water as needed.
FAQ
How long will Tortilla Paraguaya last in the refrigerator?
Tortilla Paraguaya can last for up to 3 days in the refrigerator when stored in an airtight container.
Can Tortilla Paraguaya be frozen?
Yes, Tortilla Paraguaya can be frozen for up to 1 month. To reheat, place them on a microwave-safe plate and heat on high for 15 to 20 seconds, checking frequently until heated through.
How do you reheat Tortilla Paraguaya?
Tortilla Paraguaya can be reheated on a microwave-safe plate and heat on high for 15 to 20 seconds, checking frequently until heated through.
Can the batter for Tortilla Paraguaya be made ahead of time?
Yes, the batter for Tortilla Paraguaya can be made a day ahead and kept covered in the refrigerator. Then, when ready to use, give it a quick mix and proceed with the recipe.
Can the batter for Tortilla Paraguaya be frozen?
No, it's not advisable to freeze the batter for Tortilla Paraguaya, as it can affect the texture and quality of the finished product. However, if you really want to freeze it, you can transfer it to a plastic freezer bag and freeze it for up to 1 month. Leave some room for expansion at the top fold-out flat. Freeze the batter flat so you can stack it later, and it won't take too much room. Thaw the Tortilla batter overnight in the refrigerator, then cook as directed in the recipe.
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