21 Dec Spanish Style Leftover Carrot Frittata
Breakfast & Brunch
Spanish Style Leftover Carrot Frittata
If you’ve got any leftover carrots from a Sunday Roast, whether they be roasted or steamed, make a lovely big Spanish style tortilla or frittata swapping potatoes for carrots. I love a big warm wedge for breakfast or leftover slice cold for a snack the next day.
- Fry the onions in oil on a gentle heat for 15 minutes until soft and caramelised.
- Meanwhile slice the cooked carrots and beat the eggs with sea salt & pepper
- Add the carrots to the pan, stir through the onions and let heat through. If they were steamed rather than roasted, it’s nice to let them fry a little and get golden at the edges.
- Add the egg mix (and herbs if you like), swirling the pan to make sure it covers the bottom and the sides then let cook on a medium heat for about 15 minutes. Once the bottom is set, loosen the sides with a spatula and then use a large plate to quickly flip the tortilla over. Then let it cook the new bottom side for another 5 mins. Then turn out onto a board or the plate and let cool for 5 minutes before slicing up.
2 large onions, finely sliced
4 cooked carrots, chopped
2 tbsp butter / oil
Large pinch of sea salt & pepper
8 large eggs
1 handful chopped parsley / chives/ herbs