Chilean Carrot Tortilla

Recipe comes from my new blog that will focus on Latin American home cooking: https://cookinginla.com/egg-tortilla/

Ingredients

• 5 Large Carrots
• 6 Eggs
• 6 Scallions
• ¼ tsp Cream of Tartar (optional but recommended)

Instructions

1. Peel and finely grate the carrots. NOTE: You might be tempted to use a blender or food processor in this step. Unfortunately, no other method other than a fine grater gives the carrot the same texture.

2. Cut the root end of the scallions and discard. Finely chop the white and the tenderest part of the green leaves. Combine with the grated carrot.

3. In separate bowls, separate the egg whites from the egg yolks. Combine the egg yolks with the carrots and scallions. NOTE: It is very important that none of the yolks break into the whites. Any fat from the yolks left in the egg whites will prevent the whites from retaining air when whipped.

4. Optional (but recommended): Add the cream of tartar to the egg whites. Cream of Tartar helps in strengthening the “whip” in the eggs so they don’t collapse.

5. Using a hand mixer or whisk, whip the egg whites to firm peaks. You’re looking for egg whites to be fluffy and hold their shape when you lift the whisk from the bowl.

6. Season your carrot mixture with salt and pepper and mix thoroughly.

7. First, add ¼ of the whipped egg whites to the carrot mixture. This loosens the carrot mixture and makes it easier to incorporate the remaining whites. Lightly fold the egg whites to avoid losing as much of that “fluff” as possible. This technique is best accomplished by running the spatula on the bottom of the bowl from one side to the other and then up, gently bringing the contents to the top, repeating until incorporated.

8. Add the remaining egg whites to the carrot mixture and continue folding until well incorporated. You should end up with a light orange, fluffy mixture.

9. On a medium/low flame, add a little butter or oil to a large non-stick skillet. Add your egg carrot mixture and level off to create a large thick pancake shape. Cover. After about 5 minutes, lift the lid and scrape the sides of the skillet with a spatula. Verify that a crust has formed at the bottom and sides of the egg tortilla. Attempt to loosen the whole tortilla using a mixture of shaking the whole skillet by the handle and lifting up with the spatula. Once completely loose, slide the tortilla to a plate with the crust side down and invert the plate back onto the skillet to cook the other side. Cover.

10. After an additional 5 minutes or so, lift the lid and check if the middle of the tortilla has set. It should not wobbly.

11. Slide the finished tortilla off the pan onto a cutting board or serving plate, cut into pie-shaped pieces, serve, and enjoy!

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