Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, minty potato frittata(kuku). It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Keyword best kuku, herb frittata, how to make kuku, kuku recipe, kuku sabzi, kuku with beef, persian frittata, persian kuku. While you're waiting for potato to cook, finely chop cilantro, parsley. Italian Potato Frittata is one of the most traditional Italian recipes you can recreate.
Minty potato frittata(kuku) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. Minty potato frittata(kuku) is something which I have loved my entire life. They are nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can have 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):
- Get 400 grams potatoes
- Prepare 4 large eggs
- Get Half teaspoon turmeric powder
- Take Salt
- Make ready Cooking oil
- Make ready 2 tea spoons dried mint
- Make ready One-third teaspoon baking powder
- Prepare 1 table spoon chopped walnuts(optional)
Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor. Potato Frittata, similar to a spanish frittata or tortilla recipe, has sliced potatoes, eggs, and cheese. This savory breakfast, brunch or dinner recipe is easy to make and extremely versatile by adding a variety of vegetables, meats, or cheeses. A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese.
Steps to make Minty potato frittata(kuku):
- Boil potatoes. When they are cooked and not too hot to handle, peel them and mash them in big bowl
- 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.
- 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.
- Put kuku pieces on kitchen towel to absorb excess oil.
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. 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. Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.
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