Kookoo Sibzamini (کوکو سیب زمینی) — Persian Potato & Vegetable Frittata

• 600 gYukon Gold potatoes, peeled and cut into 2 cm cubes (Or other waxy potatoes; keep cubes even for uniform cooking)
• 10 gFine salt (Divided (for boiling water and egg mixture))
• 6Large eggs (Room temperature for better volume)
• 2 gBlack pepper, freshly ground (About 1 teaspoon)
• 180 gYellow onion, finely diced (About 1 medium onion)
• 150 gRed bell pepper, finely diced (About 1 medium pepper; remove seeds and ribs)
• 150 gTomato, deseeded and finely diced (Use firm tomato; draining reduces sogginess)
• 40 gFresh parsley leaves and tender stems, finely chopped (About 1 packed cup chopped)
• 45 mlOlive oil (Divided; plus extra to grease pan if needed)

Instructions

1. 1

   Boil the potatoes: place potato cubes in a pot and cover with cold water by 3 cm. Add 5 g salt to the water. Bring to a boil over high heat, then reduce to a steady simmer and cook 10–12 minutes, until just tender but not falling apart. Drain well and let steam-dry 5 minutes.

2. 2

   Sauté the vegetables: heat 15 ml olive oil in a 25 cm nonstick skillet over medium heat. Add the diced onion and cook 6–8 minutes, stirring, until translucent and lightly golden. Add bell pepper and cook 4 minutes. Add diced tomato and cook 2–3 minutes, until moisture evaporates. Cool 5 minutes.

3. 3

   Mix the batter: in a large bowl, whisk the eggs for 30–45 seconds until uniform and slightly foamy. Whisk in remaining 5 g salt and the black pepper. Add chopped parsley, the cooled sautéed vegetables, and the drained potatoes. Fold gently with a spatula for 30 seconds to keep potato pieces intact.

4. 4

   Cook the kookoo: wipe the skillet clean, then heat 30 ml olive oil over medium-low heat. Pour in the mixture and spread evenly. Cover with a lid and cook 10–12 minutes, until the edges are set and the center is mostly set. Reduce heat if browning too fast; the goal is a deep golden crust.

5. 5

   Flip and finish: loosen edges with a spatula. Slide kookoo onto a plate, invert back into the skillet, and cook uncovered 6–8 minutes until the second side is golden and the center reaches 71°C. Rest 10 minutes before slicing into wedges; this sets the eggs and keeps slices clean.