Kuku-e Kadu Sabz Persian Omelet      with Zucchini If you've ever had a Spanish Tortilla or an Italian Frittata, you will enjoy this classic version of the Persian Omelet. 1 medium New Potato (boiled, peeled and grated) 1 lb. fresh Zucchini 1 tsp Coarse Salt 3 Tbls Olive Oil OR Vegetable Oil OR Butter 1 cup finely chopped Onion 1/2 cup finely diced Red Bell Pepper 1/4 cup finely chopped Parsley 1/4 tsp ground Black Pepper 1 tsp Curry Powder (see below) 8 whole Eggs (beaten) 1. Boil Potato in its skin until tender. 2. Cut off ends of Zucchini, grate Zucchini into a bowl. 3. Sprinkle coarse salt on grated Zucchini, toss.           Set aside for 15 minutes.           (the salt will make the Zucchini "sweat") 4. When Potato is cooked, peel and grate, set aside. 5.  Heat 10" pan on medium-high heat. 6.  Add Oil OR Butter. Add Onion, saute until golden. 7.  Add Red Bell Pepper, saute 2 more minutes. 8. Meanwhile, transfer salted Zucchini           to a clean kitchen towel (or paper towels).          Squeeze the Zucchini to remove the excess liquid. 9. Add to the pan the drained Zucchini, grated Potato,           Parsely, Black Pepper & Curry Powder.           Toss well to combine 10. Pour in beaten Eggs.          Cover, set heat on very low heat,           cook 20 - 25 minutes, until Eggs set. 11. When done, remove from heat, let rest 2 minutes,          place platter over pan, invert, serve.