Kükü with Potatoes

Wash the potatoes well, place them in a pot, cover with water and boil in their skins for 20–25 minutes, until tender. Drain the water, let the potatoes cool enough to handle, then peel and slice them.

Rinse the green onions, parsley and cilantro, pat dry and chop finely.

Beat the eggs with turmeric, salt and black pepper, then stir in the green onions, parsley and cilantro.

Heat the oil in a heavy skillet over medium heat. Arrange the potato slices in an even layer and pour the egg-herb mixture over them.

Cover the skillet with a lid, reduce the heat to low and cook for 12–15 minutes, until the eggs are set and the bottom is golden brown.

Carefully cut the kükü into 4 wedges, flip each one with a wide spatula and brown for another 3–5 minutes, uncovered.

Remove the kükü from the heat, let it rest for 10 minutes, cut into portions and serve warm or at room temperature.