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Quick and easy international recipes



Cinnamon Potato Frittata

rating
Status Approved
NameCinnamon Potato Frittata
CategoryBreakfast, Italian, Quick meals, Side Dishes
Serves/Yields4 servings
SourceGuido
DifficultyEasy
Prep. Time20 minutes
Cook TimeAbout 5 minutes
Introduction
Try this different flavor for breakfast. This dish is an easy way to use leftover boiled potatoes, but it worth a try also if you need to boil some. 
In Italy, we serve omelettes (frittata)  as a second course, or as  a side dish, but I'm sure  Americans will find it a really good breakfast as well.
Ingredients
4 extra large eggs
2 large Russet or Yukon_Gold potatoes (about 1 pound)
1/4 cup milk
2 Tbsp soft  butter , divided
1 pinch of cinnamon (less than 1/8 tsp)
Sea_salt . to taste
Directions
Step: 1Boil potatoes in 2 quarts water with 1 tsp sea_salt until a fork goes all the way through.  Peel the potatoes and put through a potato ricer into a big bowl.
Add 1/2 of the butter and  the milk. Season with salt, and work the mixture  until you have the consistency of  pancake batter.
Step: 2Separate the eggs, but divide the whites into two separate small bowls. Beat two of the egg whites until stiff peaks form, set aside.
Beat the 4 yolks and add to the potato mixture, mixing well. Gently fold the whipped egg whites into the potato mixture.
Add cinnamon, and another pinch of salt if needed.
Step: 3Melt remaining butter in a large  no-stick  frying pan over medium heat. Pour in  the  batter and cook the frittata until one side is a golden brown. Flip or place a plate over the pan and turn upside down. Slide the fritatta from the plate back into the frying pan and cook until that side is a nice golden brown about 5 min on medium/high heat.
Slide the frittata onto a warm serving platter and cut into wedges. Serve hot or at room temperature.

Time submitted: Saturday, July 14. 2007 at 15:17:20
Contributed By: guido

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