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Tunisian-Style Frittata with Potato, Onion and Chicken

Tunisian-Style Frittata with Potato, Onion and Chicken

  • Makes
    6-8 servings
  • Cook Time
    45 minutes
  • Rating

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.

Tip

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

Ingredients
  • 1½

    cups lightly packed fresh flat-leaf parsley, finely chopped

  • 10

    large eggs

  • 1

    ounce Parmesan cheese, finely grated (½ cup), plus more to serve

  • ⅓

    cup half-and-half

  • 2

    tablespoons harissa paste, plus more to serve

  • 1

    tablespoon ras el hanout

  • Kosher salt

  • 3

    tablespoons extra-virgin olive oil

  • 1

    medium yellow onion, halved and thinly sliced

  • 1

    medium russet potato (about 10 ounces), peeled and cut into ½-inch cubes

  • 2

    cups cooked shredded chicken

Step 1

Heat 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.

Step 2

In an oven-safe 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the onion, potato and ¼ teaspoon salt.

Cook, uncovered and stirring occasionally, until the vegetables are golden brown and tender, 7 to 10 minutes. Add the chicken and cook, stirring, until heated through, about 2 minutes.

Step 3

Pour the egg mixture into the skillet and stir vigorously with a silicone spatula from the edges toward the center until wet, soft curds form but the eggs remain slightly runny and spreadable, 30 to 60 seconds. Transfer the skillet to the oven and cook until the eggs are just set, 8 to 10 minutes.

Step 4

Remove the pan from the oven (the handle will be hot) and run a silicone spatula around the edge and underneath the eggs to loosen, then slide onto a cutting board and sprinkle with the reserved parsley.

Cool for 5 minutes. Cut into wedges and transfer to a serving plate. Serve with additional cheese and harissa.