Recipe of Minty potato frittata(kuku) in 10 Minutes for Beginners

Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, minty potato frittata(kuku). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Minty potato frittata(kuku) is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They’re nice and they look fantastic. Minty potato frittata(kuku) is something which I’ve loved my entire life.

Kuku sabzi (Persian frittata) tend to have less eggs than the typical fritter or omelet. They can be slightly sweet with dates and dried rose, or savory, like the one below. Try not to be diverted from all the greens that are suggested for this recipe.

To get started with this recipe, we must first prepare a few components. You can cook minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Minty potato frittata(kuku):

1. Take 400 grams potatoes
2. Make ready 4 large eggs
3. Make ready Half teaspoon turmeric powder
4. Take Salt
5. Take Cooking oil
6. Make ready 2 tea spoons dried mint
7. Prepare One-third teaspoon baking powder
8. Get 1 table spoon chopped walnuts(optional)

This savory breakfast, brunch or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses. This frittata recipe will be familiar to many of my friends. It is what I make when I'm cooking brunch for a group of people or when I don't have enough bacon to go around for everyone. It makes me feel like I'm getting a quiche fix - but far healthier because it's devoid of that buttery crust, nor loaded with cream.

Instructions to make Minty potato frittata(kuku):

1. Boil potatoes. When they are cooked and not too hot to handle, peel them and mash them in big bowl
2. Add salt,turmeric,mint and chopped walnuts(if using). Crack the eggs and add to kookoo mixture in bowl. Mix them using a whisk or fork.When everything well combine and mixture become smooth,add baking powder and mix gently.
3. Heat the oil in non-stick frying pan which has lid. When the oil hot, pour kuku mixture into the pan. Using back of a spoon make it flat and even. Cover the pan. Lower the flame. Let one side of kuku become golden about 30 minutes. Remove the lid. Cut kuku to 4 equal pieces. Turn the pieces and let them cook for about 15 minutes. Both sides should be golden crispy.
4. Put kuku pieces on kitchen towel to absorb excess oil.

Delicious for brunch or a quick week-night dinner, this frittata with sausage, potatoes, and Parmesan cheese is topped with chopped tomato and sliced green onion. I love making frittatas because they're one of the few dishes I make that I find perfect to serve for breakfast, lunch AND dinner. Normally, the frittatas I make for me and my family consist of eggs, garden vegetables and cheese, but I had leftover mashed potatoes in the fridge from the day before. Potato and Broccolini Frittata Adapted, barely, from Easy Vegetarian One-Pot Meals via Leite's Culinaria. Even if I know the thinner ones are more traditional, I like a frittata, especially a dinner version, to have a little bulk and this perfectly fit the bill, and leftover slices make a pretty great.

So that is going to wrap it up with this exceptional food minty potato frittata(kuku) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!