Kookoo (potato omelettes)

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.