Baked Tunisian Carrot, Potato and Tuna Frittata

My Spanish friend introduced me to Frittatas one night when he and his family came over for dinner.  He said he was bringing a Tortilla.   I wasn’t sure what to expect but thought he was serving something wrapped in what most of us know as a Tortilla.  He served Aioli with a wonderful potato and egg, Spanish Tortilla.   

Spanish Tortilla or Frittata is like a crust less quiche.   Made with egg and veggies with or without meats (commonly fish) then baked in the oven.  By themselves, they make a great meal or can be served as an appetizer as well as a side dish.   

To make a Potato Spanish Tortilla, use the following recipe but substitute potatoes for the carrots and leave out the caraway seeds and tuna.  The cayenne pepper is optional.  Oh, don’t forget the Aioli!

The following recipe is  By Marth Rose Shulman.  
Published: March 2, 2010 www.nytimes.com

1/2 pound boiling potatoes, peeled and cut in small dice (about 1/2 inch)
3/4 pound carrots, peeled and cut in small dice (about 1/2 inch)
2 tablespoons extra virgin olive oil
2 large garlic cloves, mashed with a pinch of salt in a mortar and pestle or finely chopped
2 teaspoons caraway seeds, ground
Salt and freshly ground pepper to taste
1/4 to 1/2 teaspoon cayenne (to taste)
1 6-ounce can of olive oil-packed light tuna (not albacore), drained and broken up with a fork
1/4 cup finely chopped flat-leaf parsley
8 large eggs

1. Preheat the oven to 350 degrees. Steam the potatoes and carrots above 1 inch of boiling water until tender, about 10 minutes.

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 1/2 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.

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.

Yield: Serves six to eight.