Omelet-e Kalbas (املت کالباس) — Persian-Style Sausage Omelet

• 250 gBeef or chicken sausage (deli-style), cut into 1 cm cubes (Choose fully cooked sausage; halal-certified if needed)
• 300 gPotato, peeled and cut into 1 cm cubes (Waxy or all-purpose potatoes both work)
• 120 gCarrot, peeled and cut into 5 mm dice (Small dice cooks quickly and stays slightly sweet)
• 20 gFresh parsley, finely chopped (About 1 loosely packed cup chopped)
• 120 gMozzarella cheese, shredded (Low-moisture mozzarella melts cleanly)
• 6 eachEggs, large (Room temperature eggs set more evenly)
• 4 gFine salt (Adjust down if sausage is salty)
• 1 gBlack pepper, freshly ground (About 1/2 teaspoon)
• 30 mlNeutral oil or unsalted butter (Use oil for higher heat; butter for richer flavor)
• 60 mlWater (For steaming vegetables tender without extra oil)

Instructions

1. 1

   Prep the vegetables for even cooking: cut the potato into 1 cm cubes and the carrot into 5 mm dice. Crack the eggs into a bowl, add the salt and black pepper, and whisk vigorously for 30–45 seconds until the whites and yolks fully blend and look slightly foamy.

2. 2

   Heat a 28–30 cm nonstick skillet over medium heat for 2 minutes. Add 15 ml oil (or 15 g butter) and swirl to coat. Add the potato and carrot, stir to coat in fat, then add 60 ml water and cover. Steam-sauté for 8–10 minutes, stirring once halfway, until potatoes are tender.

3. 3

   Uncover and raise heat to medium-high for 1–2 minutes to evaporate remaining moisture. Push vegetables to the edges, add the remaining 15 ml oil (or 15 g butter) to the center, then add the sausage cubes. Sauté 3–4 minutes, stirring, until the sausage edges brown lightly.

4. 4

   Reduce heat to medium. Spread the sausage and vegetables into an even layer so the omelet cooks uniformly. Sprinkle in the chopped parsley and stir for 10 seconds to release aroma. Pour the whisked eggs evenly over the mixture, tilting the pan to distribute into all gaps.

5. 5

   Cook uncovered for 2 minutes, then use a silicone spatula to gently lift the edges and let uncooked egg flow underneath. When the top is mostly set but still glossy (about 3–4 minutes total), sprinkle mozzarella evenly across the surface. Cover and cook 2–3 minutes until cheese melts.

6. 6

   For a firmer top, uncover and cook 30–60 seconds more on low. Slide the omelet onto a plate, or fold it in half in the pan for a classic omelet shape. Rest 2 minutes before slicing into wedges so the cheese settles and the eggs stay tender.