Steps to Make Minty potato frittata(kuku) in 26 Minutes for Young Wife

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, minty potato frittata(kuku). It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

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.

Minty potato frittata(kuku) is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Minty potato frittata(kuku) is something that I have loved my entire life. They are nice and they look wonderful.

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

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

1. Make ready 400 grams potatoes
2. Make ready 4 large eggs
3. Take Half teaspoon turmeric powder
4. Take Salt
5. Get Cooking oil
6. Get 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 this up with this special food minty potato frittata(kuku) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!