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This baroa potato breakfast was already dinner
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
2 servings
Bruno Gandelman
@brunogandelman- Ingredients
- Recipe
- Mashed Baroa Potato (or any root)2 tablespoon
- Tapioca Gum2 tablespoon
- Egg1 unit(s)
- Cumin to taste
- salt to taste
- Palm oil1 teaspoon
- Mozzarella cheese in strips3 tablespoon
- Sweet grape tomatoes, halved12 unit(s)
- Basil leaves to taste
- Filtered water2 tablespoon
- Extra Virgin Olive Oil1 tablespoon
- Butter1 teaspoon
- Oat flakes1 tablespoon
- In a container, add the baroa puree or whatever you have at home, the egg, the tapioca starch, the water and the seasonings minus the basil and stir well to incorporate everything and have a liquid mass sufficient to form a crepioca.
- In a large heated skillet, add the oil and butter. Pour all the batter around the pan and move it so it all drains to the center to cover the entire bottom of the pan. Immediately sprinkle the oatmeal over the dough before it hardens.
- Wait 3 minutes or until crepioca forms with a firm center. With a spatula turn, fill half of the disc with the cheese, sliced tomatoes and previously seasoned with salt and basil. Fold the other half over and cook for 5 minutes on each side. Be careful not to burn.
- Wait 2 minutes before eating so you don't burn yourself with the tomatoes and have a good breakfast!
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