Follow these steps for perfect results
boiling potatoes
peeled and cut in small dice
carrots
peeled and cut in small dice
extra virgin olive oil
garlic cloves
mashed with salt or finely chopped
caraway seeds
ground
Salt
freshly ground pepper
to taste
harissa
dissolved in 2 tablespoons water
olive oil-packed light tuna
drained and broken up with a fork
flat-leaf parsley
finely chopped
eggs
Preheat the oven to 350 degrees.
Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
Place the olive oil in a 2-quart baking dish or a 9-inch cast iron skillet.
Rub the oil over the sides of the pan.
Place the oiled baking dish in the preheated oven.
Whisk the eggs in a large bowl until well combined.
Whisk in the mashed garlic, ground caraway seeds, salt, pepper, and harissa dissolved in water.
Stir in the steamed potatoes, carrots, drained tuna, and chopped parsley.
Remove the hot baking dish from the oven.
Scrape the egg mixture into the hot baking dish.
Place the baking dish back in the oven.
Bake for 30 to 35 minutes, or until the top is lightly colored and the frittata is set.
Allow the frittata to cool for at least 10 minutes before serving.
Serve warm or at room temperature.
Expert advice for the best results
Add other vegetables like zucchini or bell peppers.
Use different types of cheese.
Adjust the amount of harissa to your spice preference.
Everything you need to know before you start
15 minutes
Can be made ahead and reheated.
Slice into wedges and arrange on a plate. Garnish with a sprig of parsley.
Serve warm or at room temperature.
Serve with a side salad.
Pairs well with the savory and slightly spicy flavors.
Discover the story behind this recipe
Reflects Tunisian cuisine with the use of harissa and caraway.
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