Name: Tortilla de Zanahoria Chilean Carrot Frittata
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Chilean
Ingredients: 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

Jump to Recipe

Versión en español

This is such a classic dish in Chile that when I asked my friends how long they had been without eating it, many asked, "Why do you ask that?" I had a Carrot Frittata or Tortilla de Zanahoria just the other day.

In my house, as my 5-year-old child is "allergic" to the green bits in meals, I made it very simple and sprinkled it with chives to serve, but you can mix it in the batter. We enjoyed it a lot, and it brought us many great memories.

The sweetness of the carrot shines in this Carrot Frittata.

Visit our collection of Chilean recipes here.

Tortilla de Zanahoria Chilean Carrot Frittata

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Pilar Hernandez
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 4
Category: Savory
Method: Stove cooked
Cuisine: Chilean

Print Recipe

Description

A delicious carrot dish.

Ingredients

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

Cook Mode Prevent your screen from going dark

Instructions

Heat over medium-high heat one tablespoon of oil in a medium nonstick skillet (9"). Add the onion and let sauté for 5-8 minutes until starting to 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, and whisk for 30 seconds with a fork until foamy.
Using the same pan, whip clean 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. Add the eggs and let sip through.
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 for 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.