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Kookoo (potato omelettes)

  • 0:20 Prep
  • 0:50 Cook
  • 6 Servings


  • 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 teaspoon ground turmeric
  • 1 teaspoon 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 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 1 tablespoon dried mint leaves


  • 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.

Source: taste.com.au


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