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Breakfast Quesadilla with Mash Potato and Egg Omelette

Oct-13-2016
Manisha Shukla
30 minutes
Prep Time
10 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Breakfast Quesadilla with Mash Potato and Egg Omelette RECIPE

Omelette made using grated boiled beetroot and spinach and served in Quesadilla with Mashed Potatoes and Cheese.

Recipe Tags

  • Non-veg
  • Easy
  • American
  • Shallow fry
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Eggs 3
  2. Beetroot 1
  3. Onion 1
  4. Capsicum 1/2 - 1 tbsp after chopping
  5. Spinach leaves finely chopped 1 tbsp
  6. Salt, pepper and Chilli flakes to taste
  7. For mash potato:
  8. Potatoes 3 (big)
  9. Milk 1/2 cup
  10. Butter 1 tbsp
  11. Salt, pepper to taste
  12. For Quesadilla:
  13. Wheat flour/maida (I used wheat flour) 1 Cup
  14. Baking powder 1/2 tsp
  15. Water 1/2 cup
  16. Olive oil 1 1/2 tsp
  17. Grated Cheese 2 tbsp
  18. Butter 1 tbsp

Instructions

  1. For making Quesadilla:
  2. Mix flour and baking powder in a bowl.
  3. Warm water with added oil and pour little (1 spoon) of flour and mix with a fork.
  4. Add water, little everytime and keep mixing. Now knead flour on the board by pressing with palm.
  5. Knead like that for 5 minutes to make a smooth dough.
  6. Cover and keep aside for 20 minutes.
  7. For mashed potato:
  8. Boil and grated potatoes. Add half milk in it and make a fine paste.
  9. Heat other half in a pan with butter and heat on a medium flame, stirring constantly.
  10. Add the potato mixture. Adjust salt and pepper. Let it thicken and than take off the gas. Keep aside.
  11. For Omelette:
  12. Beat eggs well. Chop onion, capsicum finely and add to egg mixture.
  13. Add chopped Spinach and grated boiled Beetroot. Adjust salt, pepper and Chilli flakes.
  14. Heat butter in a nonstick pan and make omelette. Turn and cook other side.
  15. Knead flour and make balls. Roll Quesadilla. Heat an iron griddle and spread little butter just to coat the surface.
  16. Now roast Quesadilla one by one on both sides. Cover and keep warm.
  17. To assemble:
  18. Take a roasted Quesadilla, spread cheese over half, spread mashed potato and half omelette on the other half and fold.
  19. Cook crisp on a nonstick griddle with butter and serve with salsa sauce or chilli garlic sauce.

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Khusum Thakur Khusum Thakur
Oct-20-2016
Khusum Thakur Khusum Thakur   Oct-20-2016

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