This recipe for potato, leek and spring onion frittata is a good way to use up those spring onion greens and the odd leek sitting in the fridge. What a delicious way to use up the veggies that would have ended up in the bin if I hadn’t remembered this easy recipe I hadn’t made in a very long time!
We had it with salad for dinner and the leftovers went into yummy flatbread wraps with parsley and radishes for lunch two days later when I was too busy to cook.
I’ve called this dish a frittata in the title to give an idea of what the dish is like to readers who are not too familiar with Persian cuisine. In Persian cuisine this will be a kookoo.
Persian kookoo (also spelled as kuku) is a omelette with loads of vegetables or herbs. There are some with meat or nuts too but most are vegetarian. The best thing about a kookoo is that it can be served both warm and cold. I actually like the leftovers more than the freshly made dish so I often make it ahead for brunch, picnics or as part of a mezze spread.
A kookoo is usually cooked in a small round frying pan and cut into wedges to serve but sometimes people make them in the shape of small pancakes. I prefer the traditional cake-like shape. In recent years using muffin tins for making kookoo has gained popularity too. Have you seen my Kale & Potato Egg Muffins recipe? Those delicious egg muffins were inspired by Persian kookoo sabzi (herby green kookoo). Baking them in muffin tins made it very easy to pack them into my lunch boxes for work.
The traditional way of making kookoo is on stove-top like most Persian dishes but baking in the oven is a good option too and much easier. If you are using the oven a temperature of 180-200C generally works perfectly. Duration of cooking, however, depends on the size of the dish the batter is baked in. The thicker the batter, the longer it will take to cook through.
Now a reminder: Non-stick utensils are a Persian cook’s best friend. It’s best to use a non-stick coated frying pan or cake tin to make kookoos.
To make a large kookoo to serve four (eight as starter) you will need the following ingredients: