- Posted by elimam
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| Prep Time | 30 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
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Ingredients
- 1/3 cup Extra Virgin Olive Oil
- 2 potatoes peeled and cubed
- 8 ounces diced chicken breast meat
- 1 large onion diced
- 1 tablespoon harissa
- 1 1/2 teaspoons ras el hanout
- 1/2 cup water
- 1 1/2 tablespoons tomato sauce
- 1 tablespoon butter
- 1 bunch fresh spinach washed and chopped
- 8 eggs
- 1 cup frozen peas
- 1/3 cup parmesan cheese
- 1 pinch salt and pepper to taste
Ingredients
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Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
- Heat the olive oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
- Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
- Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.
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