Potato and Cabbage Kuku (کوکوی سیب‌زمینی با کلم) — Persian comfort frittata with sautéed cabbage

• 1⅓ lbPotatoes, peeled and cut into 3 cm chunks (Yukon Gold or other all-purpose potatoes)
• 5.1 cupWater (For boiling potatoes)
• 6 gSalt (About 1 tsp, plus 1 g for boiling water)
• 10.5 ozGreen cabbage, finely shredded (Remove tough core)
• 5.3 ozOnion, finely diced (About 1 medium onion)
• 3 tbspVegetable oil (3 tbsp, divided (for sautéing and pan-frying))
• 1 tspBlack pepper, freshly ground (About 2 g)
• 5Eggs (Large eggs, about 250 g without shells)

Instructions

1. 1

   Boil the potatoes: add the potato chunks, water, and 1 g of the salt to a pot and bring to a steady boil. Cook for 12–15 minutes until the potatoes are very tender, then drain well and let them steam-dry in the colander for 3 minutes.

2. 2

   Mash the potatoes while they are still warm until mostly smooth, leaving a few small lumps for a rustic texture. Let the mash cool for 5 minutes so it does not scramble the eggs when mixed.

3. 3

   Sauté the onion and cabbage: heat 30 ml of the vegetable oil in a 24–26 cm skillet over medium heat. Add the onion and cook for 6–7 minutes until translucent and lightly golden, then add the shredded cabbage and cook for 8–10 minutes until softened and sweet, with most moisture evaporated.

4. 4

   Season the cabbage mixture with the remaining salt (about 5 g) and the black pepper, then cook 1 more minute to bloom the pepper. Transfer to a bowl and let it cool for 5 minutes so the eggs set properly later.

5. 5

   Make the kuku batter: whisk the eggs in a large bowl until the whites and yolks are fully combined and slightly foamy. Fold in the mashed potatoes and the cooled cabbage-onion mixture until evenly distributed and thick like a spoonable batter.

6. 6

   Pan-fry the kuku: wipe the skillet clean, then heat the remaining 15 ml vegetable oil over medium-low heat (add the extra 15 ml if needed for your pan). Spread the kuku mixture evenly, press it flat, cover with a lid, and cook for 10–12 minutes until the edges are set and the bottom is deep golden.

7. 7

   Flip safely: slide the kuku onto a plate, place the skillet upside down on top, and invert to return it to the pan. Cook uncovered for 6–8 minutes until the second side is golden and the center reaches a firm, springy set.

8. 8

   Rest and serve: transfer the kuku to a cutting board and rest for 5 minutes so slices hold cleanly. Cut into wedges and serve warm or at room temperature with your chosen accompaniments.