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Tortilla de Zanahoria Chilean Carrot Frittata

A delicious carrot dish.

  • Total Time: 40 minutes
  • Yield: 4


  • 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


  1. 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.  
  2. 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.
    Batido tortilla de zanahoria Tortilla de zanahoria paso a paso
  3. 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.
    Carrot for the tortilla.
  4. 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.
    A frittata cooking on the stove.
  5. Or finish off with the broiler of your oven. Serve warm or at room temperature, sprinkled with chives if desired.
    Chilean Carrot Frittata, Tortilla de Zanahoria
  • Author: Pilar Hernandez
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Savory
  • Method: Stove cooked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 153
  • Sugar: 4.9 g
  • Sodium: 685.7 mg
  • Fat: 10.8 g
  • Saturated Fat: 7.2 g
  • Carbohydrates: 10.7 g
  • Fiber: 3 g
  • Protein: 4.7 g

Keywords: carrot frittata, chilean cuisine