Baked Tunisian Carrot, Potato and Tuna Frittata
Tunisians often add tuna to their frittatas. I’ve tried this one with both tuna packed in olive oil and in water, and find that the tuna packed in water becomes too dry when the omelet bakes.
Ingredients:
- - 1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)
- - 3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
- - 2 tablespoons extra virgin olive oil
- - 2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
- - 2 teaspoons caraway seeds, ground
- - Salt and freshly ground pepper to taste
- - 1 tablespoon harissa dissolved in 2 tablespoons water, or 1/4 to 1/2 teaspoon cayenne (to taste)
- - 1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
- - 1/4 cup finely chopped flat-leaf parsley
- - 8 large eggs
Procedure:
- Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
- Place the oil in a 2-quart baking dish or a 9-inch cast iron skillet. Rub the oil over the sides of the pan, and place in the oven. Meanwhile, whisk the eggs in a large bowl. Whisk in garlic, caraway, salt (about 1/2 teaspoon) and pepper to taste and harissa. Stir in the potatoes, carrots, tuna and parsley. Remove the baking dish from the oven, scrape the egg mixture into the hot baking dish and place in the oven.
- Bake 30 to 35 minutes until lightly colored on the top and set. Allow to cool for 10 minutes or longer before serving. Serve warm or at room temperature.
Servings » 6 to 8
Source » Martha Rose Shulman can be reached at martha-rose-shulman.com.
