Chilean Tortilla

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Ready, set, cook! Special edition contest entry -- on a recent trip to chile i had the opportunity to experience a frittata made with shredded carrots and egg. this recipe is a combination between the classic spanish tortilla of egg and shredded potato with the addition of carrots and other tasty bits.

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Steps

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Heat the oil in a non-stick saute pan over medium heat.

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Add the potatoes and cook until golden brown.

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This is best achieved by allowing the potatoes to sit on the bottom of the pan for a few minutes before stirring to create a browning.

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Once potatoes are cooked , 5-10 minutes , remove from pan and place on a plate lined with a paper towel to cool.

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In a large bowl , combine all the ingredients except for the additional 2 tablespoons oil.

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Add the potatoes and stir to combine.

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Wipe out the pan and heat a the pan over medium heat.

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Add the fat and allow to coat the entire pan.

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Add the potato mixture and cook stirring gently until it begins to set.

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At this point , turn the heat up to medium-high and allow the bottom to brown.

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Cover with a lid for a few minutes to set the top and remove from heat.

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Turn out onto a plate and serve with sour cream or thick yogurt and green onions for garnish.

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Ingredients

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grapeseed oil, simply potatoes shredded hash browns, carrots, green onions, goat cheese, sun-dried tomato, eggs, salt and black pepper, butter