Kookoo (potato omelettes)

Ingredients (serves 6)

• 5 (about 600g) potatoes, unpeeled
• 6 eggs
• 1 onion, coarsely grated
• 1/4 cup chopped fresh continental parsley
• 1/4 cup chopped fresh chives
• 1 tsp ground turmeric
• 1 tsp baking powder
• 250ml (1 cup) sunflower oil
• 70g (1/4 cup) Greek-style natural yoghurt

• Vegetable shirazi salad

  
  
• 2 small Lebanese cucumbers, finely chopped
• 1 large vine-ripened tomato, finely chopped
• 1 small red onion, finely chopped
• 2 tbs olive oil
• 1 tbs fresh lime juice
• 1 tbs dried mint leaves

• Method

  
  
  1. Cook the potatoes in a large saucepan of boiling water over high heat for 20 minutes or until soft. Drain. Set aside to cool. Peel and coarsely grate the potatoes into a bowl.
  2. Meanwhile, to make the vegetable shirazi salad, combine the cucumber, tomato, onion, oil, lime juice and mint in a bowl.
  3. Whisk the eggs in a bowl. Stir in the onion, parsley, chive, turmeric and baking powder. Season with salt and pepper. Stir in the potato until well combined.
  4. Heat oil in a large non-stick frying pan over medium heat. Reduce heat to low. Drop four 1/4-cupful measures of potato mixture into pan. Cook for 3-5 minutes each side or until crisp and golden. Transfer to a plate lined with paper towel. Cover with foil. Repeat, in 2 more batches, with remaining potato mixture.
  5. Divide kookoo among serving plates. Top with the yoghurt and shirazi salad.