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Tunisian-Style Frittata with Potato, Onion and Chicken
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.
6-8
Servings
Tip
Don’t leave the chicken in large pieces. Shred it finely so the ingredients blend well and the flavors meld.
45 minutes
Ingredients
-
1½
cups lightly packed fresh flat-leaf parsley, finely chopped
-
10
large eggs
Directions
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01Heat the oven to 375°F with a rack in the middle position. Measure 1 tablespoon of parsley and set aside for serving. In a large bowl, whisk together the eggs, the remaining parsley, cheese, half-and-half, harissa, ras el hanout and ½ teaspoon salt; set aside.
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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!