How to Prepare Yummy Minty potato frittata(kuku)

Minty potato frittata(kuku). 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.

Tags Kuku sibzamini is the Persian version of a frittata. Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor. Frittatas have saved me on more hungry weeknights than I care to count. You can have Minty potato frittata(kuku) using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Minty potato frittata(kuku)

1. Prepare 400 grams of potatoes.
2. You need 4 of large eggs.
3. You need Half of teaspoon turmeric powder.
4. Prepare of Salt.
5. It's of Cooking oil.
6. You need 2 of tea spoons dried mint.
7. Prepare of One-third teaspoon baking powder.
8. It's 1 table spoon of chopped walnuts(optional).

As long as I have a few vegetables and maybe a little meat to throw in a skillet, I This will get you a frittata with a hearty filling — especially if you're using something like potatoes and bacon — and a creamy egg custard shot. 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. Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric.

Minty potato frittata(kuku) step by step

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..

I love to cut small fingerling potatoes into slices, and then sauté them with onions, red peppers, spinach and scallions. Pour in some eggs and you have an easy. Invert a plate over the skillet and flip the frittata onto the plate. Add another tablespoon of oil to the skillet and slide the frittata back in, uncooked side down. 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.

Share :