Persian Frittata with Spinach and Potatoes (Kuku Sibzamini)
This Persian frittata, called Kuku Sibzamini, is a delight for breakfast or brunch that awakens your senses with its aromas of turmeric and cinnamon. The grated potatoes provide a tender texture, while fresh spinach adds a green touch full of freshness. You'll love the simplicity of this traditional Iranian dish, which comes together in no time. Cinnamon and turmeric, emblems of Persian cuisine, give an amazing depth of flavor. Serve it with thick yogurt and warm lavash bread for a true Persian convivial experience. Enjoy!
Ingredients
- potatoes4 medium, peeled and grated
- fresh spinach250 g, chopped
- onion1 medium, finely sliced
- garlic2 cloves, crushed
- eggs6 large
- ground turmeric1 teaspoon
- ground cinnamon1/2 teaspoon
- salt and black pepperto taste
- sunflower oil3 tablespoons
Instructions
- 1
Heat the oil in a large skillet over medium heat. Add the onion and garlic, and sauté until translucent.
- 2
Add the grated potatoes and spinach. Cook, stirring occasionally, until the potatoes are tender and golden, about 10 minutes.
- 3
In a bowl, beat the eggs with turmeric, cinnamon, salt, and pepper.
- 4
Pour the beaten eggs over the vegetable mixture in the skillet. Stir gently to distribute the ingredients.
- 5
Turn off the heat and let the frittata cook with residual heat, or if you prefer, cook over low heat for 10 minutes with a lid so the top is well set.
- 6
Serve warm, cut into wedges, accompanied by fresh bread and plain yogurt.
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