Recipe of Minty potato frittata(kuku) in 22 Minutes for Mom

Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, minty potato frittata(kuku). One of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Minty potato frittata(kuku) is one of the most well liked of recent trending meals on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Minty potato frittata(kuku) is something which I’ve loved my entire life. They’re nice and they look wonderful.

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 begin with this 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 can achieve 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. Make ready Salt
5. Make ready Cooking oil
6. Make ready 2 tea spoons dried mint
7. Take 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 this up with this exceptional food minty potato frittata(kuku) recipe. Thanks so much for your time. I’m sure that you will make this at home. There is gonna be interesting food in 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!