Ingredients1 h 30 m servings 191
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
- Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
- Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.
Per Serving: 191 calories; 11.7 10.8 11.4 139 153 Full nutrition
ReviewsRead all reviews 7
I love Tajin! It's basically the same as the Italian frtitta-- chicken/meat, veggies, and cheese all held together by a cheese and eggs= tons of flavor! This recipe looks pretty authentic. You c...
this was very good. I did add 1/2 tsp. more of the ras el hanout. I didn't taste the spinach, although it did add nice color and is healthy. I think next time I would add parsley instead for ...
I live in Tunisia, and my husband is Tunisian. This recipe is spot on and hubby complimented my Tajin skills! I used parsley instead of spinach and omitted the peas. What else.. oh yeah, I'm mak...
Pretty tasty! I feel like the meat could be seasoned a bit more and perhaps the potatoes, before its all combined. Otherwise, great dish for a family meal night.
THIS WAS AWESOME! We're always tight on time in the morning, and I was looking for a hearty breakfast that I could make in advance and quickly reheat. This recipe really fit the bill! I made som...
I learned how to make this 5 yrs ago when I married my husband who is from Tunisia. It is a very easy recipe to do. I love it and goes best with chicken I must agree. I make it quite often alon...