| Status Approved |
| Name | Cinnamon Potato Frittata |
| Category | Breakfast, Italian, Quick meals, Side Dishes |
| Serves/Yields | 4 servings |
| Source | Guido |
| Difficulty | Easy |
| Prep. Time | 20 minutes |
| Cook Time | About 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: 1 | Boil 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: 2 | Separate 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: 3 | Melt 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. |
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