Baked Tunisian Carrot Potato And Tuna Frittata Recipes

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BAKED TUNISIAN CARROT, POTATO AND TUNA FRITTATA



Baked Tunisian Carrot, Potato and Tuna Frittata image

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.

Provided by Martha Rose Shulman

Categories     dinner, easy, weekday, main course

Time 1h

Yield Serves six to eight

Number Of Ingredients 11

1/2 pound 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
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

Steps:

  • 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.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 352 milligrams, Sugar 3 grams, TransFat 0 grams

SPICY TUNISIAN CARROT FRITTATA



Spicy Tunisian Carrot Frittata image

Tunisian frittatas are sometimes baked in an earthenware dish in the oven, sometimes on top of the stove. This one, adapted from a recipe by Clifford Wright, is made like an Italian frittata, but the spices are unmistakably Tunisian.

Provided by Martha Rose Shulman

Categories     dinner, main course, side dish

Time 1h

Yield Serves 6

Number Of Ingredients 9

1 pound carrots, peeled and sliced
1 tablespoon caraway seeds, ground
1 to 2 tablespoon harissa, to taste (see note)
4 large garlic cloves, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely chopped flat leaf parsley
8 large eggs
1 tablespoon extra virgin olive oil

Steps:

  • Either boil the carrots in salted water, or steam until thoroughly tender, about 15 minutes. Drain and mash with a fork, or puree in a food processor fitted with the steel blade. Add the caraway, harissa, and garlic, and blend together.
  • Beat the eggs in a large bowl. Beat in the salt and pepper, and add the carrot mixture and the parsley. Mix together well. Heat the olive oil over medium-high heat in a heavy 10-inch nonstick skillet. Hold your hand above it; it should feel hot. Drop a bit of egg into the pan and if it sizzles and cooks at once, the pan is ready. Pour in the egg mixture. Swirl the pan to distribute the eggs and filling evenly over the surface. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the omelet with a spatula, to let the eggs run underneath during the first few minutes of cooking.
  • Cover the pan, turn the heat down to low and cook 15 minutes, shaking the pan gently every once in a while, until the frittata is almost set. From time to time remove the lid and loosen the bottom of the omelet with a spatula, tilting the pan, so that the bottom doesn't burn. Meanwhile, preheat the broiler.
  • Finish under the broiler for 1 to 3 minutes, watching very carefully to make sure the top doesn't burn (it should brown slightly, and it will puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn't sticking, and allow to cool for at least 5 minutes and up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 6 grams, Carbohydrate 10 grams, Fat 9 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 2 grams, Sodium 361 milligrams, Sugar 4 grams, TransFat 0 grams

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