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 Carrot Frittata or Tortilla de Zanahoria 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 Carrot Frittata.
Visit our collection of Chilean recipes here.
New pictures March 2016.
Loading...
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
A delicious carrot dish.
Scale
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
Instructions
- Heat over medium-high heat 1 tablespoon of oil in a medium nonstick skillet (9″). Add the onion and let sauté 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.
Keywords: carrot frittata, chilean cuisine
[…] 6. Chilean Carrot Frittata […]