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Potato and Cinnamon Omelette
Potato and Cinnamon Omelette
(Frittata con Patate e Cannella)
 
 
Ingredients:

3 and 1/2 fl oz (100 ml) milk
2 potatoes
2 and 1/2 oz (65 grams) butter
2 tablespoons extra virgin olive oil
4 eggs, separated
Pinch of ground cinnamon
Salt

Directions:

Cook the potatoes in salted, boiling water for about 20-22 minutes or until tender.

Drain, place into a large bowl and mash.

Add the milk, 1 and 1/2 oz (40 grams) of butter and a pinch of salt.

Beat to a puree with a wooden spoon.

Stir in the egg yolks, one at a time.

Whisk two egg whites in a separate grease free bowl until stiff.

Fold into the potato mixture.

Add a pinch of cinnamon.

Season with salt to taste and mix very gently to avoid knocking out the air.

Melt the remaining butter with the olive oil in a frying pan.

Pour in the potato mixture and cook over a medium heat until browned on both sides. Serves 4.

That's it!
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