This is such a classic dish in Chile that when I asked my Facebook friends how long have been without eating it? A lot were like why do you ask that? I have one just the other day.
In my house, as my 5-year-old daughter is “allergic” to the green bits in meals, I made it very simple and sprinkle with chives to serve, but you can mix it in the batter. We enjoyed it a lot and brought us many great memories.
The sweetness of the carrot really shines in this dish.
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Chilean Carrot Frittata, Tortilla de Zanahoria
New pictures March 2016
- 1 onion cut into small cubes
- 4 medium carrots, washed, peeled and grated
- 2 eggs
- 2 tablespoons of cream or whole milk
- 2 tablespoons vegetable oil
- salt and pepper to taste
- chopped parsley or chives
- Heat over medium-high heat 1 tablespoon of oil in a medium nonstick skillet (9″). Add the onion and let sautéed for 5-8 minutes until starting golden. Combine the grated carrot and the onions in a bowl and stir.
- In a small bowl mix the eggs with the cream, parsley if desired, salt and pepper, whisk for 30 seconds with a fork until foamy.
- Using the same pan, just whip cleaned with a paper towel. Heat the other 1 tablespoon oil over medium heat, add the carrot and onion mixture and flatten it so as to cover the entire skillet evenly.
- Cook the tortilla over medium-low heat for about 15-20 minutes, shaking the skillet occasionally to prevent sticking. When the center is cooked (no longer wet) turn the tortilla, I do it with the help of a plate and let it brown on the other side about 8-10 minutes more.
- Or finish off with the broiler of your oven. Serve warm or at room temperature, sprinkled with chives if desired.