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. So 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 for frying

  • ½ lb 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

To Prepare: 

  1. Cut chorizo into small pieces, fry and set aside. 

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

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

  4. 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. Cook on both sides. Hint: a helpful way to do this is to:

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

    2. Nudge eggs loose with a spatula, set a flat plate over the pan and invert.

    3. Add another 1 tbsp of oil to the pan.

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

  5. Slice and serve warm or cold.