Baked Tunisian Carrot, Potato and Tuna Frittata
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- ½pound potatoes, peeled and cut in small dice (about ½ inch)
- ¾pound carrots, peeled and cut in small dice (about ½ inch)
- 2tablespoons extra virgin olive oil
- 2large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
- 2teaspoons caraway seeds, ground
- Salt
- freshly ground pepper to taste
- 1tablespoon harissa dissolved in 2 tablespoons water, or ¼ to ½ teaspoon cayenne (to taste)
- 16-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
- ¼cup finely chopped flat-leaf parsley
- 8large eggs
Nutritional analysis per serving (8 servings)
189 calories; 10 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 14 grams protein; 352 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.
- Step 2
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 ½ 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.
- Step 3
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.
- Advance preparation: You can make this dish a day ahead. Refrigerate, covered, and bring to room temperature before serving.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I substituted the harissa with paprika combined with cayenne, which worked well.
A tuna frittata - it means no worries!
this is going to be a new family go-to - we loved it! and it is so super easy.- exactly what i need after a long day. i was a bit worried about the amount of caraway seed and harissa at first, but it worked wonders in the fritata. we accompanied it with a waldorf salad, and that worked out nicely. in the future i might experiment with it as well. broccoli and green beans instead of carrots... ah, the possibilities...!
thanks for this great recipe!
So easy to make and so delicious! Flavors really nice. Had tuna in water which I drained and added olive oil. Couldn’t be bothered grinding caraway seeds so put them in whole.
Made this tonight. It was surprisingly delicious The kind of meal that warms your soul. I didn’t have Arborio rice so I used basmati and subbed chopped fresh asparagus for the peas. Amazing!
Why not albacore? That’s all I had. Added a couple leeks, sautéed a bit first. Used 1T harissa in 2 T milk. Why water it down? Milk is good with eggs. No caraway. Used 1 t cumin and 1 t coriander plus 1/2 t of a mix from Tunisia. Used 6 eggs in cast iron frying pan. Fingers crossed.
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