Ma'akoud (Tunisian Tortilla)
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)
- 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
- 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.
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