• 4 large eggs
• Salt to taste
• Ground pepper to taste
• 1 pinch ground nutmeg
• 2 tbsp milk

Fillings

• 1 russet potato, sliced
• 2 tbsp butter or olive oil
• ¼ tsp paprika
• ½ large onion, thinly sliced
• ½ bunch fresh cilantro, finely chopped
• 1 stalk fresh leek, finely chopped
• ½ bunch fresh dill, finely chopped
• 1 tbsp finely chopped dried fenugreek leaves

1. In a large bowl, whisk the eggs, salt, pepper, nutmeg and milk, until glossy and even.
2. Rinse the potato slices and transfer to a bowl. Cover with hot water and soak for 10 minutes to remove excess starch. Drain away the excess water.
3. Fry the potato slices in a skillet with the paprika and half of the butter until the potatoes are soft, tender and brown. Tilt the pan in a circular motion to coat potatoes evenly.
4. Add the onions and herbs and stir thoroughly, then sauté until onions are soft and translucent.
5. Add the remaining half of the butter to the skillet. Stir contents thoroughly to evenly coat with the fat, then lower the heat.
6. Pour the beaten eggs into the skillet, tilting the skillet in a circular motion until vegetables are bound with the eggs. Heat until the eggs have set on the sides.
7. Using the spatulas and taking care not to break it, fold the edges of the kuku sabzi a centimeter toward the center, forming a large disk with a brown crust on the bottom. Turn the heat off and let skillet cool slightly.
8. Place a plate on the skillet and carefully flip the skillet over to unmold the disk of eggs.
9. Return the egg disk to the skillet, with the uncooked side on the bottom and the crust on top. Turn the heat to high, cook until the crust forms on the bottom, and remove from the heat.
10. Using the spatula, pull and lift the browned kuku sabzi off the skillet, onto plate, and serve.