Maakouda, Tunisian Frittata
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Modest ingredients you probably have at home right now transformed into a golden, appetizing frittata. This Tunisian frittata is proof that simple fridge ingredients can create something truly delicious.
Ingredients
5 medium potatoes (about 850g boiled)
2 larger carrots (about 200g boiled)
1 medium onion (about 100g)
200g frozen peas
1 small bunch of parsley (about 20g)
6 eggs
1/2 teaspoon turmeric
50 grinds of black pepper
2 teaspoons salt
4 tablespoons oil (I used olive oil)
Servings: 6
How to prepare maakouda, tunisian frittata
- Boil the potatoes in their skins until a fork goes in easily (about 35-40 minutes). In the same pot, add the peeled carrots, but remove them earlier (about 25 minutes).
- Peel the potatoes and crumble them into small pieces in a large bowl. On top, add the onion diced into small cubes. Add the finely chopped parsley and the seasonings. Mix everything gently, by hand works best, you won't crush the vegetables.
- Add the peas, the diced carrots and the beaten eggs. Mix gently again so you don't crush the vegetables.
- In a wide pan (cast iron; about 22-25cm) heat the oil well. Pour the mixture into the center of the pan. It should sizzle intensely. Level the mixture well with a spoon. Put the lid on, reduce heat to medium and let it cook for 10 minutes.
- Meanwhile, preheat the oven to 170C and put the pan in without the lid. Let it bake completely for 45 minutes, until the frittata is set on top and browned on the edges.
- Remove the frittata from the pan by flipping it onto a platter/large plate. It will be very golden and crispy. If you want, you can serve it like this, or you can flip it again to have the golden side on top.
- It can be sliced and served immediately, it's best within 2 hours, but it's also good cold or reheated.
Maakouda in the pan, on the stove
Maakouda flipped onto a platter
