TORTILLA CHILENA RÚSTICA (RUSTIC CHILEAN FRITTATA)

This is a family recipe meant to be “thrown together” and enjoyed at home as part of a brunch or as a snack anytime.

Don’t worry about being too precise – play around with the ingredients and make it to your own. De nuestra casa a tu casa!

Ingredients

  • 3 tbsp oil

  • ½ lb (2-3 chorizos) chorizos

  • 1 - 2 white onions

  • 1 - 2 cloves garlic (optional)

  • 6 - 8 eggs

  • 1 tbsp cornstarch or 2 tbsp flour

  • ¼ - ½ cup fresh herbs (e.g., flat leaf parsley, green onion, cilantro)

  • ¼ tsp fresh ground pepper (or to taste)

  • ¼ tsp salt

Directions

Cut chorizo into small pieces, fry and set aside. 

  1. Sauté onion in 1 tbsp oil until translucent but not browned. Add garlic and sauté for 1-2 more minutes. Set aside.

  2. In a bowl, beat eggs with salt, pepper and cornstarch (or flour) until blended. Add chorizos, the sautéed onion and garlic, and fresh herbs.

  3. Heat a skillet or frying pan with 1 tbsp oil and let the pan get hot (this is important so that the eggs don’t stick). Reduce the heat down to low and cook on both sides.*

  4. Slice and serve warm or cold.

*An easier way to cook eggs:

  • Add egg mixture and cook for about 8-10 minutes until the eggs are set at the edges and slightly set in the middle.

  • Nudge eggs loose with a spatula. Set a flat plate over the pan and invert.

  • Add another 1 tbsp of oil to the pan.

  • Place eggs (now a tortilla!) back in the pan, and cook the other side for an additional 2 minutes.