Difference between revisions of "Potato Frittata"
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# Peel the potatos, cut them into thin layers. In a large skillet, fry them until slightly brown (but not as brown as French Fries). Remove from pan. | # Peel the potatos, cut them into thin layers. In a large skillet, fry them until slightly brown (but not as brown as French Fries). Remove from pan. | ||
# In the same skillet cook the [[Onion]], chopped, until soft. Add the potatos and the [[egg]]s. | # In the same skillet cook the [[Onion]], chopped, until soft. Add the potatos and the [[egg]]s. | ||
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# Once on the other side, cook for 5 more minutes. Eat. Some people add sausages to the mixture. | # Once on the other side, cook for 5 more minutes. Eat. Some people add sausages to the mixture. | ||
| − | [[Category:Uruguayan | + | [[Category:Uruguayan cuisine]] |
[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
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[[Category:Frittata Recipes]] | [[Category:Frittata Recipes]] | ||
Latest revision as of 16:21, 11 July 2012
Ingredients
Procedures
- Peel the potatos, cut them into thin layers. In a large skillet, fry them until slightly brown (but not as brown as French Fries). Remove from pan.
- In the same skillet cook the Onion, chopped, until soft. Add the potatos and the eggs.
- Cook everything on low heat for 15–25 minutes (the eggs will no longer be liquid). Turn the frittata upside down over a dish to cook the other side (I use a dish, other people use other type of flat object). Be careful, if the frittata wasn't ready and the eggs weren't cooked enough, you will get a mess.
- Once on the other side, cook for 5 more minutes. Eat. Some people add sausages to the mixture.
