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n a separate bowl crack eggs, add salt and pepper and dissolved saffron. stir with a fork just a couple of times to mix a bit. Don't whip.", "Pour egg mixture over the potato and walnut mixture. Using a fork, stir gently to mix. Continue till ingredients seem to have mixed well.", "In a lidded frying pan, heat 1 tablespoon olive oil till sizzling hot. Test when a droplet of batter puffs up if dropped into the pan, then pour entire batter into the pan. Using a spatula, press to evenly spread the batter across the pan. Lower heat to medium and with the lid ajar, cook cook for 10-12 minutes or until the bottom of the batter has cooked and congealed and is golden and crisp but not burnt.", "Using the edge of a spatula, cut batter into 4 wedges and flip each wedge over. Cover again with lid ajar and cook for another 10-12 minutes till the other side is nicely cooked and crisped as well.", "Serve with candied turnips (or yogurt, or feta cheese and fresh herbs) and bread. Best served hot, but can always re-heat as well. It is pretty palatable at room temperature as well. (Potato kookoo is rather perishable and can be refrigerated for only up to two days, max.)", "Peel turnips and dice into 1/2 -1"" cubes. (That is one way. My preferred method is to wash but not peel turnips, cut off the lid, and dig out hazelnut-sized scoops out of the turnip. I used my metal measuring spoon to scoop the pieces. You can use a melon-baller type of tool..)", "In a small frying pan, heat 1/2 tablespoon of olive oil. Add turnips and saute for a minute or so till each piece gets a bit of color, but do not brown them. (Instead of stirring with a spoon, shake the pan to move turnips around as you saute them.)", "Add 1 cup of hot water to the pan and bring to a boil. Lower heat a bit and gently boil for 2 minutes.", "Stir in the honey in, and simmer on low heat for 10-15 minutes or longer - until the syrup has thickened and is mostly absorbed the turnips."]
