Tortilla Paraguaya – Paraguayan Tortilla

Perhaps you've heard of the corn tortilla, which is popular throughout Latin America. It's the same trend in Paraguay, but the locals have other Tortilla varieties up their sleeves.

Tortilla Paraguaya, or Paraguayan Tortilla, can also be made with all-purpose flour or mashed yuca instead of cornmeal (cassava). Before being divided into flat circles and fried in oil, the dough is mixed with eggs, onions, milk, or Paraguayan cheese.

Tortilla Paraguaya is typically served as a savory side dish to accompany other dishes. It is an essential component of many Paraguayan breakfast recipes. However, many people add ground meat (usually beef) to the batter, transforming the Tortilla into a filling snack in its own right.

Try this dish at least once if you plan a trip to Paraguay in the future. Your trip will not be complete unless you try this dish. Many visitors are pleasantly surprised by its distinct flavor and report having a pleasant experience with it.