Kuku Sabzi with Potato Slices

Ingredients

• 4 large eggs
• 1 pinch ground nutmeg
• 2 tbsp milk

Steps

1. In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until glossy and even.
2. Rinse the potato slices.
3. Transfer to a bowl.
4. Cover with hot water.
5. Soak for 10 minutes to remove excess starch.
6. Drain away the excess water.
7. Fry the potato slices in a skillet with the paprika and half of the butter until the potatoes are soft, tender and brown.
8. Tilt the pan in a circular motion to coat potatoes evenly.
9. Add the onions and herbs.
10. Stir thoroughly.
11. Sauté until onions are soft and translucent.
12. Add the remaining half of the butter to the skillet.
13. Stir contents thoroughly to evenly coat with the fat.
14. Lower the heat.
15. Pour the beaten eggs into the skillet, tilting the skillet in a circular motion until vegetables are bound with the eggs.
16. Heat until the eggs have set on the sides.
17. Using the spatulas and taking care not to break it, fold the edges of the kuku sabzi a centimeter toward the center.
18. This forms a large disk with a brown crust on the bottom.
19. Turn the heat off.
20. Let skillet cool slightly.
21. Place a plate on the skillet.
22. Carefully flip the skillet over to unmold the disk of eggs.
23. Return the egg disk to the skillet, with the uncooked side on the bottom and the crust on top.
24. Turn the heat to high.
25. Cook until the crust forms on the bottom.
26. Remove from the heat.
27. Using the spatula, pull and lift the browned kuku sabzi off the skillet, onto plate.
28. Serve.