Kuku Sibzamini ba Panir (کوکو سیب‌زمینی با پنیر) — Persian Potato Frittata with Melted Cheese

• 600 gYukon Gold potatoes, peeled and cut into 2 cm cubes (Waxy potatoes hold together well and stay creamy)
• 150 gYellow onion, finely grated (About 1 medium onion)
• 5Eggs
• 120 gMozzarella cheese, low-moisture, shredded (Melts smoothly without making the kuku watery)
• 60 gFeta cheese, crumbled (Adds a classic salty tang)
• 6 gFine salt (1 tsp)
• 1 tspBlack pepper, freshly ground (About 2 g)
• 1.5 tspGround turmeric (About 4 g)
• 45 mlNeutral oil (grapeseed or sunflower), divided (3 tbsp total for frying and crisp edges)

Instructions

1. 1

   Boil the potatoes in salted water until just tender, 10–12 minutes after the water returns to a simmer. Drain thoroughly, then let the potatoes steam-dry in the colander for 5 minutes so the mixture won’t turn soggy.

2. 2

   Mash the warm potatoes until mostly smooth with a few small chunks for texture. Add the grated onion and mix well, then let the mixture rest for 2 minutes so the onion juices distribute evenly.

3. 3

   In a separate bowl, whisk the eggs with salt, black pepper, and turmeric until the color is uniform and slightly foamy. Pour the seasoned eggs into the potato-onion bowl and stir until fully combined and thick.

4. 4

   Fold in half of the mozzarella (60 g) and half of the feta (30 g) to season the interior. Keep the remaining cheeses aside for the top layer so you get a distinct melted, browned finish.

5. 5

   Heat a 24 cm nonstick skillet over medium heat and add 30 ml oil (2 tbsp), swirling to coat the base and sides. When the oil shimmers, spread the kuku mixture evenly and press it gently to compact it for clean slices.

6. 6

   Cook for 7–8 minutes over medium to medium-low heat until the bottom is deep golden and the edges look set. Sprinkle the remaining mozzarella and feta evenly over the top, then cover with a lid for 2 minutes to help the cheese melt while the base continues to crisp.

7. 7

   To flip, slide the kuku onto a large plate, place the skillet upside down over the plate, and invert carefully. Add the remaining 15 ml oil (1 tbsp) to the skillet, then slide the kuku back in, cheese-side down, and cook 5–6 minutes until golden and fully set in the center.

8. 8

   Transfer to a cutting board and rest for 5 minutes so the eggs finish setting and the slices hold their shape. Cut into 8 wedges and serve warm, or let it cool to room temperature for a classic picnic-style presentation.