Omelet Sib Zamini (املت سیب زمینی) — Persian Potato Omelet

• 600 gYukon Gold potatoes (peeled, cut into 1 cm cubes)
• 200 gYellow onion (finely diced)
• 45 mlOlive oil (divided)
• 2 tspGround turmeric
• 1.25 tspFine sea salt (divided)
• 0.75 tspGround black pepper (divided)
• 6Large eggs (room temperature if possible)
• 30 mlWater (helps keep the eggs tender)

Instructions

1. 1

   Prep the potatoes for even browning: peel and cut into 1 cm cubes, then rinse under cold water for 30 seconds to remove surface starch. Drain well and pat very dry with a towel. Dice the onion finely so it softens quickly and blends into the omelet.

2. 2

   Cook the potatoes: heat 30 ml olive oil in a 25–28 cm nonstick skillet over medium-high heat for 1 minute. Add potatoes and spread into a single layer. Cook 10 minutes, stirring every 2–3 minutes, until edges turn golden and the centers are almost tender.

3. 3

   Add onion and spices: reduce heat to medium, add the diced onion and cook 6–8 minutes, stirring often, until the onion is soft and lightly golden. Sprinkle in turmeric, 1 teaspoon salt, and 1/2 teaspoon black pepper; cook 30 seconds to bloom the spices without burning.

4. 4

   Mix the eggs: in a bowl, whisk eggs with 30 ml water, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper for 20–30 seconds until uniform but not foamy. This keeps the texture tender and prevents the omelet from tasting overly “eggy.”

5. 5

   Combine and set: reduce heat to medium-low. Drizzle in the remaining 15 ml olive oil around the pan if it looks dry. Pour the eggs evenly over the potato-onion mixture, then gently lift and fold from the edges for 1 minute so eggs coat the potatoes.

6. 6

   Finish cooking: cover with a lid and cook 4–6 minutes on low until the top is just set and no wet egg remains. For a lightly browned top, uncover and cook 1 minute more. Rest off heat 2 minutes, then slice into wedges and serve warm.