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Tunisian-Style Frittata with Potato, Onion and Chicken

6-8 Servings

45 minutes

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Unlike a stewy Moroccan tagine, Tunisian tajine (sometimes spelled tajin) is similar to a frittata; both North African dishes are named for the vessel in which they’re cooked. For this recipe, we use an oven-safe nonstick skillet. This tajine, made with potatoes and shredded cooked chicken, is hearty and filling, and can be served for breakfast, lunch or dinner. It’s seasoned with ras el hanout, a Moroccan spice blend, along with harissa, a chili paste common in Maghrebi cooking. Look for both of these ingredients in well-stocked grocery stores, spice shops or Middle Eastern markets. For convenience, we suggest a store-bought rotisserie chicken; an average-size bird should yield more than enough meat for this recipe. If you like, serve with rich, cooling plain whole-milk yogurt.




Don’t leave the chicken in large pieces. Shred it finely so the ingredients blend well and the flavors meld.

45 minutes


  • cups lightly packed fresh flat-leaf parsley, finely chopped

  • 10

    large eggs


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Becky W.
June 26, 2024
One of my favorite Milk Street recipes!
I love this recipe so much and have made this dozens of times. A yummy riff on this recipe is to make a 1/4 batch, cook it like an omelet, and then roll it in a tortilla.
Jennifer B.

Fabulous, loved the harissa, I used homemade za'atar instead. Also used a local rotisserie chicken that was well marinated and had a hint of its own sauce, just delucious!