Name: Ma’akoud (Tunisian Tortilla)
Yield: 8
Ingredients: 3 yukon gold potatoes, peeled and diced to 2” cubes (about 3 cups); 2 (5oz) cans of oil packed tuna, drained; 2 Tbsp fresh lemon juice, plus some extra wedges of lemon for serving; 8 eggs; Fine sea salt; ½ tsp Aleppo; 2 tsp D’Vora; Olive oil

This ma’akoud is a one of my mother’s classics. Whether fresh from the pan with fresh bread and salads or on a plate in the fridge draped with plastic as leftovers, her ma’akoud brings back many memories at home together.

Ma’akoud (Tunisian Tortilla)

Rated 4.4 stars by 5 readers

Author

Lior Lev Sercarz

Servings/Yield

Ingredients

3 yukon gold potatoes, peeled and diced to 2” cubes (about 3 cups)
2 (5oz) cans of oil packed tuna, drained
2 Tbsp fresh lemon juice, plus some extra wedges of lemon for serving
8 eggs
Fine sea salt
½ tsp Aleppo
2 tsp D’Vora
Olive oil

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Directions

Preheat the oven to 400°F.
In a saucepan, bring to boil 1 tablespoon of salt with the potato dice and enough water to cover by 1”.
Reduce the heat to simmer for 10 minutes or until the potatoes are tender.
Drain the potatoes and add them to a large bowl.
Crush the potatoes with a fork, stirring in the tuna, ½ teaspoon of salt, Aleppo, D’Vora, and lemon juice to combine.
Add the eggs, one at a time, until all of the eggs are incorporated.
Heat a 10” heavy bottom oven safe skillet with 2 tablespoons of olive oil until shimmering and add the egg mixture, evening out the top.
Place the pan into the oven and bake for 25 minutes or until a toothpick (or small knife) inserted into the center comes out clean.
Remove the pan from the oven and leave to cool for 5 minutes before flipping the baked eggs out onto a plate.
Serve the ma’akoud with harissa and freshly squeezed lemon.