Carrot tortilla

This is such a classic dish in Chile that when I asked my Facebook friends how long have been without eating one? A lot were like why do you ask that? I have one just the other day.
In my house, as my 5 year old daughter is "allergic" to the green bits in meals, I made it very simple and sprinkle with chives to serve, but you can mixed it on the batter. We enjoyed it a lot and brought us many memories. 
The sweetness of the carrot really shines in this dish.

Carrot tortilla
4 people
Ingredients:

• 1 onion (can be 1 / 2 as well) cut into small cubes
• 4 medium carrots, washed, peeled and grated
• 2 eggs
• 2 tablespoons cream or whole milk
• 2 tablespoons vegetable oil
• salt and pepper to taste
• chopped parsley or chives

Directions:

1. Heat over medium-high heat 1 tablespoon of oil in a medium nonstick skillet (9"), add the onion and let sauteed for 5-8 minutes until starting to change color. Combine the grated carrot and the onions on a bowl and stir, mixing well.  
2. In a small bowl mix the eggs with the cream, parsley if desired, salt and pepper, wisk for 30 second with a fork until foamy. 
   
3. Using the same pan, just whip cleaned with a paper towel, heat the other 1 tablespoon oil over medium heat, add the carrot and onion mixture and flatten it so as to cover the entire skillet evenly, adding at once the egg mixture and allow to drain, shaking the pan a little. Cook the tortilla over medium heat for about 15-20 minutes, shaking the skillet occasionally to prevent sticking. When the center is cooked (no longer wet) turn the tortilla, I do it with the help of a plate and let it brown on the other side about 3 minutes more, or finish of with the broiler of your oven. Serve warm or at room temperature, sprinkled with chives if desired.