Kuku Sibzamini (Persian Potato Frittata)

🛒 Ingredients

• Potatoes 700 g · 539 kcal
• Large eggs 300 g · 468 kcal
• Onion 150 g · 60 kcal
• Fresh parsley 20 g · 7 kcal
• Turmeric powder 3 g · 11 kcal
• Vegetable oil 45 g · 405 kcal
• Black pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Boil potatoes until tender, then peel and mash them thoroughly; set aside to cool.
2. In a large bowl, combine the mashed potatoes, finely chopped onion, fresh parsley, turmeric, salt, and black pepper.
3. Add the eggs to the potato mixture and mix thoroughly until all ingredients are well combined and the texture is uniform.
4. Heat vegetable oil in a large non-stick skillet over medium heat.
5. Pour the kuku mixture into the hot skillet, spread it evenly, and press down lightly with a spatula to form a flat cake.
6. Cook for 10-15 minutes on one side until golden brown and firm, then carefully flip and cook for another 10-15 minutes until the other side is also golden and cooked through.
7. Remove from heat, let it cool slightly, then slice into wedges or squares and serve.