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4 Serves
119 Mins
Peel and grate the potatoes using a box grater into a large bowl.
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TaiwaneseVitamin E
2 mg / 15 mgVitamin K
9 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
44 µg / 400 µgCalcium
124 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
19 mg / 420 mgPhosphorus
265 mg / 1,250 mgPotassium
299 mg / 4,700 mgSodium
754 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
19 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
233 mg / 300 mgCaffeine
0 mgNet Carbs
8 gAlcohol
0 g
In a separate mixing bowl, whisk the eggs with turmeric, baking powder, salt, and black pepper until well combined.
Combine the grated potatoes with the egg mixture and stir thoroughly.
Heat the cooking oil in a large non-stick skillet over medium heat.
Pour the potato and egg mixture into the skillet, spreading it evenly with a spatula. Cover and cook on low heat for 80 minutes until the bottom is golden brown and the center is set.
Carefully flip the frittata or finish under a broiler if preferred, then slice and serve hot.
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Persian