Kuku-ye Sibzamini ba Ton Mahi (کوکو سیب زمینی با تن ماهی) — Persian Potato and Tuna Frittata

• 600 gYukon Gold potatoes (peeled and cut into 3 cm chunks)
• 10 gSalt (for boiling water)
• 200 gCanned tuna in water (drained well)
• 150 gYellow onion (grated on large holes or finely chopped)
• 30 gFresh parsley (finely chopped)
• 5 largeEggs (about 250 g without shells)
• 1 tspBlack pepper (freshly ground (about 2 g))
• 1.5 tspTurmeric (about 4 g)
• 45 mlOlive oil (divided, plus more only if pan is dry)

Instructions

1. 1

   Boil the potatoes: add potatoes to a pot and cover with cold water by 3–4 cm. Add 10 g salt, bring to a boil, then simmer 12–15 minutes until a knife slides in with slight resistance (not falling apart). Drain thoroughly and let steam-dry 10 minutes to prevent a watery kuku.

2. 2

   Mash and cool: mash the hot potatoes with a fork or potato masher until mostly smooth with a few small chunks for texture. Spread on a plate or tray and cool 10 minutes. Cooling keeps the eggs from scrambling on contact and helps the mixture hold together during frying.

3. 3

   Prepare tuna and aromatics: drain the tuna very well, then flake it with a fork. If using grated onion, squeeze it firmly in your hands or through a fine strainer to remove excess juice. Combine tuna, onion, and chopped parsley in a bowl so the herbs distribute evenly.

4. 4

   Make the egg base: in a large bowl, whisk eggs for 30–45 seconds until uniform. Whisk in 6 g salt, black pepper, and turmeric. Add the mashed potatoes and the tuna-onion-parsley mixture, then fold until evenly combined. The batter should be thick and spoonable, not runny.

5. 5

   Pan-fry for a golden crust: heat a 24 cm nonstick skillet over medium heat for 2 minutes. Add 30 ml olive oil and swirl to coat. Spoon in the mixture and press into an even 2–2.5 cm layer. Cover and cook 7–8 minutes, until edges set and the bottom is deep golden.

6. 6

   Flip safely and finish: loosen the edges with a spatula. Slide the kuku onto a plate, place the skillet upside down over it, and invert to return it to the pan. Add remaining 15 ml olive oil around the edges. Cover and cook 5–6 minutes until golden and the center reaches 72°C.

7. 7

   Rest and slice: transfer to a cutting board and rest 5 minutes so the interior sets. Slice into 8 wedges. Serve warm, room temperature, or chilled; the flavor develops as it sits. For extra crispness, briefly reheat slices in a dry skillet over medium heat for 1–2 minutes per side.