Difference between revisions of "Potato Frittata"
RealRecipes (talk | contribs) m (Text replace - "Category:Recipes that need photos" to "") |
RealRecipes (talk | contribs) m (Text replace - "Category:Uruguayan Recipes" to "Category:Uruguayan cuisine") |
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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. | ||
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[[Category:Potato Recipes]] | [[Category:Potato Recipes]] | ||
[[Category:Frittata Recipes]] | [[Category:Frittata Recipes]] | ||
Revision as of 14:53, 19 April 2012
Ingredients
Directions
- 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.
