Persian Egg and Potato Cake (Kookoo Seeb Zameeni)

I'd give this a 4 for the food, but the instructions have a big omission, i.e., you sauté some onions and garlic and set it aside but are never told what to do with it! (I added them to the potatoes with the eggs.)

Easy to make, the most successful fritatta-like thing that I've made. Tasty and nice texture.

The recipe calls for a lot of fat (olive oil, olive oil and butter, or ghee), and I expect the amount for sautéing the onions could be cut by half, and the amount for cooking the kookoo could be cut by at least a third.

Can be eaten warm, room temp, or cold. Thin wedges would make a good starter. Eggs&potatoes could be a nice brunch dish also.