Spanish omelette wheat tortilla of Mexico and neighbouring countries, which is a thin flatbread. In most of Hispanic America, where both the flatbread and potato omelette are eaten, the omelette is called "tortilla española" to distinguish it from the maize tortilla of the region. Because the potato is called "papa" in much of Hispanic America (instead of the term "patata" used in Spain), this dish can sometimes be referred to as "tortilla de papas" in that region as well. The Spanish tortilla ("tortilla de patatas" in Spain) is widely eaten in Spain and some Spanish-speaking countries. While there are numerous regional variations,
Ingredient-flavor network of different compounds. In 2011, Yong-Yeol Ahn, Sebastian E. Ahnert, James P. Bagrow and Albert-László Barabási investigated the ingredient-flavor networks of North American, Latin American, Western European, Southern European and East Asian cuisines. Based on culinary repository epicurious.com, allrecipes.com and menupan.com, 56,498 recipes has been included in the survey. The efforts to apply network analysis on foods also occurred in the work of Kinouchi and Chun-Yuen Teng, with the former examined the relationship between ingredients and recipes, and the latter derived the ingredient-ingredient networks of both compliments and substitutions. Yet Ahn's ingredient-flavor network was constructed based on the molecular level