Recipe: Chilean Carrot Tortilla

IMG_2725I came home after an early morning international law class, and decided to make the healthiest thing I could for lunch, out of the ingredients I had in my fridge. Luckily, I had everything I needed to make a delicious “Chilean” carrot tortilla!

I based my recipe on a Chilean dish from the blog Recipes from South America, which true to the name, has a lot of incredible recipes from Latin America.


  • 1 carrot, shredded
  • 1 spring onion, chopped
  • 2 eggs
  • salt pepper, seasoning
  • oil, for cooking
  • sriracha sauce (for serving)

Direction: Shred carrots, and pop them, along with the chopped onion, in a small frying pan with oil. Let cook for approximately 2 minutes, stirring occassionally. Spread carrots out so that they are in a thin layer covering the pan, and pour two eggs on top. Let cook until firm, then flip the tortilla and cook for an additional minute. Serve with something caliente – I used sriracha sauce.

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