Kolbas Omelette Stack (کالباس املت) — Persian Deli-Style Sausage Omelette

• 160 gPersian kolbas (mortadella-style sausage), sliced (8 slices, about 20 g each)
• 30 mlVegetable oil (divided)
• 150 gPotato, peeled (grated on large holes; squeeze lightly to remove excess moisture)
• 80 gCarrot, peeled (grated on large holes)
• 20 gFresh parsley leaves (finely chopped)
• 4 largeEggs (about 200 g without shells)
• 80 gPizza cheese (low-moisture mozzarella), shredded (for melt and stretch)
• 3 gSalt (about 1/2 tsp)
• 1 gBlack pepper, ground (about 1/2 tsp)

Instructions

1. 1

   Prepare the vegetables: grate the potato (150 g) and gently squeeze in a clean towel so it is damp but not dripping. Grate the carrot (80 g) and chop parsley (20 g). This prevents a watery omelette and helps the stack hold its shape when sliced.

2. 2

   Make the egg mixture: in a bowl, whisk 4 eggs for 20–30 seconds until uniform. Whisk in salt (3 g) and black pepper (1 g). Fold in shredded pizza cheese (80 g), grated potato, grated carrot, and parsley until evenly distributed; the mixture should look thick and spoonable.

3. 3

   Cook the omelette base: heat a 24 cm nonstick skillet over medium heat for 2 minutes. Add 15 ml vegetable oil and swirl to coat. Pour in the egg mixture, spread evenly, then cover with a lid. Cook 6–7 minutes until the edges set and the center is just barely moist.

4. 4

   Finish the omelette: reduce heat to medium-low and cook 2–3 minutes more, covered, until the top is set and the cheese is melted. Slide the omelette onto a cutting board and rest 2 minutes so it firms up. Cut into 4 equal rectangles (or 2 large squares).

5. 5

   Warm the kolbas: wipe the skillet, return to medium heat, and add the remaining 15 ml vegetable oil. Pan-warm the kolbas slices (160 g total) for 30–45 seconds per side—just until glossy and lightly browned at the edges. This boosts aroma and prevents a cold center in the stack.

6. 6

   Assemble the stacks: for each serving, layer 2 kolbas slices, then 1 omelette piece, then 2 more kolbas slices, then another omelette piece (or make one tall stack). Press gently for 10 seconds so the warm cheese acts like glue. Serve immediately while the cheese is stretchy.