Maacouda with Potatoes
(Baked Potato Omelette) Recipe

Origin: Tunisia      Period: Traditional

Ingredients:

450g potatoes, cooked and mashed
2 onions, chopped
120g flat-leaf parsley, chopped
1 tbsp butter
1 tsp harissa
6 eggs, beated
salt and black pepper, to taste

Maacouda with Potatoes
(Baked Potato Omelette) Preparation:

Method:

Add he butter to a pan and use to fry the onions for 6 minutes. Stir-in the parsley and cook for a further 4 minutes. When the onions are golden brown add all the potatoes and stir to combine. Transfer the mixture to a bowl then add all the remaining ingredients. Stir to combine thoroughly then transfer to a well-greased 25cm springform pan.

Transfer to an oven pre-heated to 220°C and bake for about 20 minutes, or until golden brown on top and cooked through. Allow to cool for 5 minutes, remove from the tin, cut into wedges and serve.

Read: Recipe Articles and Reviews

More African recipes...

More North African recipes...

More snack recipes...

More Traditional recipes...

More Vegetarian recipes...

More recipes for Pies and Tarts...

More recipes for Eggs...

More recipes for Carbohydrate Staples...

More Baking recipes...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary