Potato And Crispy Tomatoes Waffles

Name: Potato And Crispy Tomatoes Waffles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds potatoes; 1 onion; 1 garlic clove; 20 ounces evaporated milk; 2 eggs; oil 3 cl.; 1 cup flour; 2 1/8 ounces grated cheese; 1 package dried tomatoes; salt to taste; ground black pepper to taste

Eats Now Editorial Team · 482 kcal · Breakfast

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Potato And Crispy Tomatoes Waffles – a delicious recipe with potatoes, onion, garlic, milk, eggs, oil. Easy to follow and perfect for any occasion.

Serves 4 Breakfast

Servings: persons

1 1/8 pounds potatoes
1 onion
1 garlic clove
20 ounces evaporated milk
2 eggs
oil 3 cl.
1 cup flour
2 1/8 ounces grated cheese
1 package dried tomatoes
salt to taste
ground black pepper to taste

1
Peel the potatoes, onion, and garlic, then grate in a food processor.
2
In a bowl, mix the grated ingredients with evaporated milk, eggs, oil, flour, cheese, salt, and pepper.
3
Mix well and and let stand for 30 minutes.
4
Cook the waffles in an oiled and preheated waffle iron according to the maker's instructions.

482

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/8 pounds potatoes, 1 onion, 1 garlic clove, 20 ounces evaporated milk, and more.

Yes, Potato And Crispy Tomatoes Waffles falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
482 kcal
Category
Breakfast

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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