Tortilla de Zanahoria (Carrot Omelette)
This delightful Tortilla de Zanahoria is a vibrant and nutritious twist on the classic Spanish omelette, incorporating the sweetness of carrots and the savory flavor of sautéed onions. Perfect for a light lunch or dinner, this recipe is easy to prepare and packed with flavor.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carrots (peeled) | 4 |
| Onion (finely chopped) | 1/2 medium onion |
| Oil | 1 teaspoon |
| Eggs | 4 |
| Salt and pepper | To taste |
| Additional oil (for skillet) | A few drops |
Instructions
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Sauté the Onion: In a skillet, heat 1 teaspoon of oil over medium heat. Add the finely chopped onion and sauté for about 3 minutes, ensuring it becomes translucent without browning.
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Prepare the Egg Mixture: In a mixing bowl, whisk the eggs until well combined. Add the sautéed onions and grated carrots to the bowl. Season with salt and pepper to taste, mixing well to incorporate all the ingredients.
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Cook the Tortilla: Heat a non-stick skillet over medium-low heat and lightly coat it with a few drops of oil. Pour the egg mixture into the skillet, using a spatula to shape the edges as it cooks.
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First Side Cooking: Allow the tortilla to cook for about 5 minutes, or until it easily lifts from the base of the skillet.
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Flip the Tortilla: Carefully place a flat plate over the skillet and invert the tortilla onto the plate. Slide it back into the skillet to cook the other side for another 5 minutes, or until it also lifts easily.
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Serve: Once both sides are cooked to a golden perfection, slide the tortilla onto a serving plate. Cut into wedges and enjoy warm, or let it cool slightly for a delightful cold snack.
This Tortilla de Zanahoria is not only a colorful addition to your meal but also a nourishing option that showcases the natural sweetness of carrots, making it an ultimate comfort dish. Enjoy it as a main or a side!
