Persian Potato Omelet (املت سیب زمینی) — Rustic skillet omelet with golden potatoes
Omelet Sib Zamini is a comforting Iranian home-style omelet where turmeric-scented potatoes and onions are folded into softly set eggs. It’s a budget-friendly staple served for breakfast or a light dinner with bread and herbs.
Printable Recipe Card
Servings: 3 · Total: 35 min · Difficulty: easy
Ingredients (quick list)
- 500 g Yukon Gold potatoes, peeled and diced 1 cm (Waxy potatoes hold shape and brown well)
- 150 g Yellow onion, finely diced
- 30 ml Olive oil (Plus 5 ml for the pan if needed)
- 1.5 tsp Ground turmeric
- 1 tsp Fine salt (About 6 g total)
- 0.5 tsp Black pepper, freshly ground
- 6 Eggs
- 30 ml Water (Helps keep the omelet tender)
Steps (summary)
- Prepare the potatoes and onion so they cook evenly. Dice the potatoes to about 1 cm and finely dice the onion, then keep them s…
- Heat a 24–26 cm nonstick skillet over medium heat and add 30 ml olive oil. Add the diced potatoes and 1/2 tsp of the salt, then…
- Cook the potatoes for 10 minutes, stirring every 2 minutes so they color without sticking. If the pan looks dry at any point, a…
- Add the diced onion to the skillet and cook for 5 minutes until the onion turns translucent and the potatoes are tender with go…
- Crack the eggs into a bowl and whisk with 30 ml water and the remaining 1/2 tsp salt until the whites and yolks are fully blend…
- Reduce the heat to medium-low and spread the potato-onion mixture into an even layer. Pour the eggs over the potatoes and gentl…
+ 2 more steps in the full instructions section below.
Cultural Background
A familiar Iranian comfort food, Omelet Sib Zamini is a practical dish built from pantry staples—eggs, potatoes, and onions—often cooked in one skillet. It’s associated with everyday home meals and is frequently served with bread, herbs, and pickles.
Equipment
💡 Tips
- For deeper color and flavor, let the potatoes sit undisturbed for 60–90 seconds at a time to develop golden crust before stirring.
- Keep the heat at medium-low once the eggs go in; higher heat can brown the bottom before the center sets.
- If you prefer a thicker omelet, use a smaller 22–24 cm skillet and add 1 extra egg (1 piece) to keep it cohesive.
⚠️ Common Mistakes
❌ Potatoes are still firm when the eggs set.
✅ Fix: Cook the potatoes until a knife slides in easily before adding eggs, and keep the dice at about 1 cm for even cooking.
❌ Bottom burns while the top stays runny.
✅ Fix: Lower to medium-low after adding eggs and cover with a lid so the top sets with gentle trapped heat.
❌ Omelet tastes flat or unevenly seasoned.
✅ Fix: Salt the potatoes early and whisk the remaining salt into the eggs so seasoning is distributed throughout.
🧊 How to Store
Cool leftovers within 1 hour, then refrigerate in an airtight container for up to 3 days. Reheat in a covered skillet over low heat for 4–6 minutes, or microwave at 700W for 60–90 seconds, to avoid drying the eggs.
📅 Make Ahead
Dice the potatoes and onion up to 12 hours ahead and refrigerate separately in sealed containers. You can also pre-cook the potato-onion mixture, cool it, and refrigerate for 2 days; rewarm in the skillet before adding freshly whisked eggs.
🍽️ Pairs Well With
- Sangak or lavash
- fresh herbs (sabzi khordan)
- torshi
- sliced tomatoes and cucumbers
- black tea.
Regional Variations
- Tomato-forward version: add 120 g grated tomato after the onion softens and cook 3 minutes before adding eggs for a saucier, tangier omelet.
- Herb version: stir in 15 g chopped parsley or dill with the eggs for a greener, fresher profile.
- Spicier version: add 0.25 tsp chili flakes with the turmeric for gentle heat.
Ingredients
- 1⅛ lbYukon Gold potatoes, peeled and diced 1 cm (Waxy potatoes hold shape and brown well)
- 5.3 ozYellow onion, finely diced
- 2 tbspOlive oil (Plus 5 ml for the pan if needed)
- 1½ tspGround turmeric
- 1 tspFine salt (About 6 g total)
- ½ tspBlack pepper, freshly ground
- 6Eggs
- 2 tbspWater (Helps keep the omelet tender)
🔄 Substitutions
- Olive oil→ Neutral frying oil (sunflower or canola)
- Yukon Gold potatoes→ Red potatoes
Instructions
- 1
Prepare the potatoes and onion so they cook evenly. Dice the potatoes to about 1 cm and finely dice the onion, then keep them separate so the onion doesn’t burn while the potatoes soften.
- 2
Heat a 24–26 cm nonstick skillet over medium heat and add 30 ml olive oil. Add the diced potatoes and 1/2 tsp of the salt, then stir to coat and spread them into an even layer for better browning.
- 3
Cook the potatoes for 10 minutes, stirring every 2 minutes so they color without sticking. If the pan looks dry at any point, add 5 ml olive oil and reduce the heat slightly to prevent scorching.
- 4
Add the diced onion to the skillet and cook for 5 minutes until the onion turns translucent and the potatoes are tender with golden edges. Sprinkle in the turmeric and black pepper and cook for 30 seconds, stirring constantly to toast the spice without burning it.
- 5
Crack the eggs into a bowl and whisk with 30 ml water and the remaining 1/2 tsp salt until the whites and yolks are fully blended. Whisking thoroughly ensures the omelet sets evenly and tastes seasoned throughout.
- 6
Reduce the heat to medium-low and spread the potato-onion mixture into an even layer. Pour the eggs over the potatoes and gently shake the pan so the egg flows into the gaps, then cook for 4 minutes until the edges set and the center is still slightly glossy.
- 7
Cover the skillet with a lid and cook for 3–4 minutes until the top is just set and no raw egg remains. Turn off the heat and rest the omelet for 2 minutes, which finishes the carryover cooking and keeps the texture tender.
- 8
Slice into wedges and serve warm directly from the skillet. For a classic home-style presentation, bring it to the table with bread and fresh herbs so everyone can build bites to their liking.
🪪 Recipe Passport
Cultural Background
A familiar Iranian comfort food, Omelet Sib Zamini is a practical dish built from pantry staples—eggs, potatoes, and onions—often cooked in one skillet. It’s associated with everyday home meals and is frequently served with bread, herbs, and pickles.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Mixed Vegetable Rice (برنج با مخلوط سبزیجات) — Persian-Style Aromatic Pilaf
Persian · Rice Dishes · 75 min
Katteh Tond (کته تند) — Spicy Caspian-Style One-Pot Chicken Rice
Persian · Rice Dishes · 85 min
Saffron Sweet Rice (پلو شیرینی زعفرانی) — Festive Persian milk-saffron rice with nuts
Persian · Rice Dishes · 75 min
Galbi Jjim (갈비찜) — Korean Braised Short Ribs
Korean · Main Courses · 175 min
Bavarian Schweinshaxe (Schweinshaxe) — Crispy Roasted Pork Knuckle
German · Main Courses · 235 min
Cacık (Yoğurtlu Salatalık Mezesi) — Chilled Turkish Yogurt, Cucumber & Mint Dip
Turkish · Appetizers · 15 min
Gavurdağı Salad (Gavurdağı Salatası) — Finely Chopped Walnut & Pomegranate Salad
Turkish · Salads · 20 min
Nargesi (نرگسی) — Persian Spinach and Egg Skillet
Persian · Main Courses · 45 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.