Recipe of Ultimate Minty potato frittata(kuku)

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way 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 is gonna smell and look 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. Frittatas have saved me on more hungry weeknights than I care to count. 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.

Minty potato frittata(kuku) is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Minty potato frittata(kuku) is something that I’ve loved my entire life. They’re nice and they look fantastic.

To begin 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 can achieve that.

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

1. Get 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. Take 2 tea spoons dried mint
7. Prepare One-third teaspoon baking powder
8. Get 1 table spoon chopped walnuts(optional)

A tasty frittata made with potatoes, spinach, garlic, green onions, and cheese. Shredded carrots, onion, zucchini and potato give it excellent texture—light and airy but deeply satisfying—while saffron adds the distinct Persian flavor. Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. When you prepare the potatoes, slice them down their length.

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.

Healthy and satisfying weeknight frittata with potatoes, onions, red peppers, spinach, and ground turmeric. When you prepare the potatoes, slice them down their length. This shows off their shape and gives the frittata more heft. Make sure to slice them thinly to ensure that they cook evenly. Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional Kuku (a similar Persian egg dish).

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