Classic Persian Potato Omelet (Omelet Sib Zamini)

Heat 1 tablespoon of the olive oil in a wide nonstick skillet over medium heat. Add the diced potatoes and fry, stirring occasionally, until golden on the outside and fully tender inside. Transfer to a plate and set aside.

In the same skillet, add the remaining olive oil and reduce the heat to medium. Add the chopped onion and sauté until soft and translucent, about 5–7 minutes, avoiding browning.

Return the cooked potatoes to the skillet with the onions and gently mix to distribute evenly.

Season with salt, black pepper, and turmeric if using, stirring carefully so the potatoes stay intact and well-coated with seasoning.

Crack the eggs directly over the potato mixture. Gently stir just until the eggs coat the potatoes and onions.

Cover the pan and cook over low to medium heat until the eggs begin to set. Stir once or twice to ensure even cooking, keeping the texture soft and tender. Cook until the egg whites are fully set but still moist. Serve warm.