Smoked Potatoes Frittata
by damyantiben
04 Sep 2012
This recipe has been viewed 5012 times
Frittata is similar to our handvo. It is traditional western egg based variety. Here an humble attempt is made to make it in simple vegetarian way using batter instead of eggs.
Smoked Potatoes Frittata recipe - How to make Smoked Potatoes Frittata
Preparation Time: Cooking Time: Total Time:
Makes 4 to 6 servings
potato steam boiled and chopped unevenly - 2 cups
crushed garlic (lehsun) - 2 tsp
dhokla or idly batter little thinner then usual - 1/2 cup
ginger (adrak) grated - 2 tsp
green chilly finely chopped - 2 tsp
parsley finely chopped - 2 tbs
salt as per taste
olive oil - 2 tbs
to garnish
grated processed cheese - 2 tbs
spring onions white and green finely chopped - 2 tbs
to serve
green coriander (dhania) - peanut chutney
hot masala tea
Method
- Method
- For dum process - take the boiled potatoe pieces in a bowl. Take few coal pieces and light them up well in an open flame. Keep the coal pieces onto the potatoes. Pour oil on to it. Smoke will raise. Cover them with lid. The smoke will get infused into potatoes.
- Keep it covered for 10 minutes. Potatoes should get strong smoke flavour.
- For fritatta -
- Heat pan. Keep it on slow. Add oilve oil. Spread the above smoked potatoe pieces evenly. Sprinkle the seasonings and parsley. Pour the batter on to it. Sprinkle some more parsley cover and cook it for 5 minutes.
- The mixture will get set all over bottom and top. Now turn its upside down and cook for few minutes again.
- It will be lightly brown and crisp. Yet soft and spongy.
- Serve it warm and fresh with peanut coriander chutney. And masala tea.
- Garnish it with spring onions and cheese while serving. Cut into wedges and serve.
Outbrain