Potato cup frittata

Ingredients :
Potatoes -3 medium size  ( peeled and grated ),
Eggs -3 ,
Spring onion -1 ( finely chopped ),
Green bell pepper - half ( finely chopped ),
Tomato -1 ( chopped ),
Green chilli -2 ( chopped ),
Coriander leaves - 2 tbsp ( chopped ),
Cream + milk -1/4 cup ,
Feta cheese - 1 tbsp ,
Amul cheese slices - 1 tbsp ( thin slivers )optional,
olive oil - 3 tsp ,
Corn flour - 1 tsp ,
Cumin pwd - 1/2 tsp ,
Lemon - 1/2 ( juice ),
Salt and pepper to taste .

Method :
Peel potatoes and grate them in a bowl .Squeeze and strain out the excess water .

Add lemon juice ,olive oil ,corn flour ,salt and pepper and thin slivers of cheese .
Grease the muffin cups .
Press the potato mixture into the bottom and up sides to form cups .

It is ok if potato pieces stick up because the chips will shrink while baking .

Bake the cups in a pre heated oven 375 F for 30 to 40 minutes .
We take out the cups when the potatoes are slightly roasted for filling the egg mixture .


Meanwhile we prepare the frittata.

Saute onions,bell peppers ,tomatoes   in 1 tsp of oil for a minute .Allow to cool.
Beat the eggs in a bowl .Add the sauted vegetables ,cream ,cumin pwd ,green chilli ,coriander leaves

 ,feta cheese ,salt and pepper .

Take the potatoes cup out of the oven when slightly roasted and spoon the egg mixture in the cups.
Return to oven and continue baking until eggs are set 20 to 25 minutes .
Take out when egg mixture is  baked .

Leave to cool for 5 minutes in the wire rack .


Enjoy the frittatas with a dash of hot and sweet tomato sauce while still hot and crisp.

Best on the breakfast table .
Makes -6 frittatas