Chilean Tortilla Recipes

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CHILEAN TORTILLA



Chilean Tortilla image

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.

Provided by ChefErikaRenae

Categories     Potato

Time 35m

Yield 6 cups, 4-6 serving(s)

Number Of Ingredients 9

2 tablespoons grapeseed oil
2 cups Simply Potatoes® Shredded Hash Browns
2 medium carrots, shredded
2 green onions, thinly sliced
1/2 cup aged goat cheese, grated
1/4 cup sun-dried tomato, thinly sliced
3 eggs, beaten
salt and black pepper
2 tablespoons butter or 2 tablespoons grapeseed oil

Steps:

  • Heat the oil in a non-stick saute pan over medium heat. Add the potatoes and cook until golden brown. 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. Once potatoes are cooked, 5-10 minutes, remove from pan and place on a plate lined with a paper towel to cool.
  • In a large bowl, combine all the ingredients except for the additional 2 tablespoons oil. Add the potatoes and stir to combine.
  • Wipe out the pan and heat a the pan over medium heat. Add the fat and allow to coat the entire pan. Add the potato mixture and cook stirring gently until it begins to set. At this point, turn the heat up to medium-high and allow the bottom to brown. Cover with a lid for a few minutes to set the top and remove from heat.
  • Turn out onto a plate and serve with sour cream or thick yogurt and green onions for garnish. .

RED CHILE TORTILLA



Red Chile Tortilla image

Provided by Food Network

Yield 15 or more tortillas

Number Of Ingredients 7

3 1/2 pounds all-purpose flour
1/2 pound lard
2 tablespoons baking powder
1 tablespoon salt
1/2 cup vegetable oil
8 ounces roasted red chile pepper, chopped
1 pinch ground cumin

Steps:

  • In a large bowl combine all ingredients together. Mix well; knead it by hand, if necessary. Take off piece of mixture (1-ounce). Roll around with hand. With a dough roller or a tortilla press, smooth mixture to 1/8-inch thick. On a grill or skillet at 300 degrees F, cook for 30 seconds on each side. Repeat with remaining dough. Then put in a tortilla warmer.

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