Baking powder makes this Persian dish, which is similar to a frittata, fluffy and golden.
- For harissa, process all ingredients, except oil, in food processor. Gradually add 60ml (1/4 cup) oil. Transfer to a bowl. Season with salt. Stir through remaining oil. Cover. Place in fridge to allow flavours to develop.
- Cook potato in a saucepan of boiling water for 15 minutes or until tender. Drain and return to the pan. Use a potato masher to mash until smooth.
- Heat 2 tsp of the oil in a frying pan over medium-high heat. Add onion. Cook for 5 minutes or until golden. Add garlic. Cook for 1 minute or until aromatic. Add cabbage. Cook for 5 minutes or until wilted. Add to potato with flour and baking powder. Stir well. Add eggs, turmeric and shallot. Stir.
- Preheat oven to 180C/160C fan forced. Pour remaining oil into a 20cm (base measurement) square or round ovenproof pan. Heat pan in oven for 5 minutes. Pour potato mixture into hot pan. Bake for 15 minutes or until golden and set. Top with harissa and extra parsley. Serve with rice, if using.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set