TORTILLA CHILENA RÚSTICA (RUSTIC CHILEAN FRITTATA)

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: 

Cut chorizo into small pieces, fry and set aside. 

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

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

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 heat down to low. Cook on both sides. Hint: a helpful way to do this is to:

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

• Nudge eggs loose with a spatula, set a flat plate over the plan and invert.

• Add another 1 tbsp oil to the pan.

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

Slice and serve warm or cold.