I 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.