Title: Kuku Sibzamini (Egg & Potato Omelet)
Categories: Cheese Israel Jewish Persian
Yield: 1 Servings

3/4	lb	(abt 3) potatoes, cooked in their jackets & peeled
4		Eggs, beaten
1	lg	(1 cup) onion, grated
1	ts	Salt, or to taste
1/8	ts	Pepper
1/8	ts	Paprika
1/4	ts	Ground cuminseed
1/4	ts	Ground cardamom
2	tb	Corn oil
1/8	ts	Ground turmeric

Persians are devoted to omelets & therefore there is an abundance of recipes. This combination may be eaten for breakfast, lunch, or dinner w/or without other dishes. Note that a little salt is added to the oil in belief that it makes it easier to turn omelet over. For thinner, crisper omelet prepare recipe for two, using half of the quantity for each. There are those who prefer drier, thinner style.

1. Grated potatoes on coarse side of a hand grater. Mix w/ eggs, onion, 3/4 ts salt, pepper, paprika, cuminseed, and cardamon.

2. Heat 1 tb oil in a skillet, add turmeric and sprinkle w/remaining 1/4 ts salt; shake pan briskly to mix. Pour in egg mixture, smooth over surface, cover skillet, & brown over moderately low heat for 5 mins.

3. Hold cover firmly over skillet & turn omelet onto the cover. Add balance of oil, 1 tablespoon, to skillet and slide omelet into oil. Cover & continue to brown for 5 mins more. Slice omelet in skillet like a pie. Serve warm. Serves 4 to 6.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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