Persian Kolbas Omelette Stack (املت کالباس) — Cheesy herb omelette layered with kolbas

• 5⅝ ozPersian kolbas (mortadella-style sausage), sliced into 8 rounds (About 8 slices, 20 g each)
• 4Eggs
• 2.8 ozPizza cheese (low-moisture mozzarella), shredded
• 4¼ ozPotato, peeled and cut into 5 mm dice (Small dice cook quickly)
• 2⅛ ozCarrot, peeled and grated on the large holes
• 20 gFresh parsley, finely chopped (About 1 loosely packed cup chopped)
• 1¼ tbspVegetable oil (1 tbsp + 1 tsp)
• 3 gFine salt (About 1/2 tsp)
• 1 gBlack pepper, freshly ground (About 1/2 tsp)

Instructions

1. 1

   Prep all ingredients so the cooking moves fast. Dice the potato, grate the carrot, and chop the parsley, then slice the kolbas into 8 even rounds.

2. 2

   Heat a nonstick skillet (24–26 cm) over medium heat and add 10 ml of the vegetable oil. Add the diced potato and cook for 6 minutes, stirring every 45–60 seconds, until the edges turn lightly golden and the centers are nearly tender.

3. 3

   Add the grated carrot to the skillet and cook for 2 minutes until it softens and sweetens. Spread the vegetables into an even layer so the omelette cooks uniformly.

4. 4

   In a bowl, whisk the eggs with the salt and black pepper for 20–30 seconds until the whites and yolks are fully blended. Stir in the chopped parsley, keeping the mixture airy rather than overbeaten.

5. 5

   Pour the egg mixture over the vegetables and reduce the heat to medium-low. Let it set for 2–3 minutes, then sprinkle the shredded pizza cheese evenly across the top so it melts into a cohesive layer.

6. 6

   Cover the skillet with a lid and cook for 3–4 minutes until the top is just set and the cheese is fully melted. If the bottom browns too quickly, lower the heat and give it an extra minute covered to finish gently.

7. 7

   Slide the omelette onto a cutting board and let it rest for 1 minute so the cheese firms slightly. Cut it into 4 equal squares or rectangles, sized to match the kolbas slices for stacking.

8. 8

   Wipe the skillet, return it to medium heat, and add the remaining 8 ml oil. Quickly sear the kolbas slices for 30–45 seconds per side until lightly browned and fragrant, then transfer to a plate.

9. 9

   Assemble two stacks: layer kolbas, omelette, kolbas, omelette, then finish with kolbas on top (4 kolbas slices and 2 omelette pieces per stack). Press gently so the warm cheese adheres, then serve immediately while the center is stretchy and hot.