El-machamer is the Jewish Moroccan (Sephardic) version of Tortilla Española. My mother usually makes it often during Passover. The sweet potato and spinach are my addition.
This vegetable cake is like a canvas – you can make it with only potatoes or add vegetables such as zucchini, leeks, peppers, and carrots, either mixed in the batter or as a layer.
Just like any savory dish made with eggs, this frittata is extremely fluffy and delicious. It’s much healthier than the Spanish omelet since the potatoes are steamed, not fried. To add fragrance, I serve it with harissa and preserved lemons on the side.
Potato Frittata With Sweet Potato
This is a large frittata for any time of the day. Serve with a simple mixed green salad or any raw vegetable salad.
Ingredients
- 1 pound potatoes - about 3 medium potatoes
- 1 large sweet potato (optional) - or 2 large carrots
- 1 generous handful parsley
- 1 cup packed spinach - optional
- ¼ cup avocado or olive oil
- 4 large eggs
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon baking soda
- ½ teaspoon turmeric - optional
- pinch of white pepper
Instructions
- Peel the potatoes and dice roughly. Put them in a medium pot and cover with water. Bring to a boil, lower the heat to simmer and cook for 15 minutes.
- Peel the sweet potato, cut it in half and add it to the potato pot. Cook until the potatoes are tender (check by piercing with a knife), about 10-15 minutes. The sweet potato should be slightly cooked but not tender, as it will continue to cook in the oven.
- Meanwhile, soak the parsley and spinach in cold water for 3 minutes to remove soil or insects. Drain and dry them with a salad spinner or a clean kitchen towel. Chop the parsley finely and set aside. Sauté the spinach in a medium skillet over medium heat for 1-2 minutes.
- Preheat the oven to 380°F. Line a small Dutch oven or an oven-proof dish with baking paper (it makes it much easier to extract the frittata from the pot). Drizzle about 2 tablespoons olive oil and brush it on the paper.
- Drain the potatoes and sweet potato. Set the sweet potato aside. Put the diced potatoes in a large bowl and mash them roughly. Break the eggs over the potatoes and stir. Add the parsley, oil, lemon juice, baking soda, white pepper, turmeric, and salt and mix to combine.
- Slice the sweet potato into ¼-inch rounds and place them on the bottom of the lined Dutch oven. Pour half of the potato mixture into the pot. Cover with a layer of spinach, then pour the rest of the batter over. Bake for 45 minutes or until the frittata is golden brown.
- Let it cool slightly before slicing. Serve with harissa or another spicy condiment. Store in the fridge for up to 3 days.
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..and.. you keep topping yourself.. looks amazing.. i wish i could taste it all.. this little sugar frick shmendrik of mine.. love him to death..
Is the little red pasty thing next to the cake Matbucha?? please post the recipe for it..
No, it’s Harissa and the yellow is homemade pickled lemons. I will eventually post a Matbucha recipe. It’s not really a quickquick recipe (3 hours cooking time) but it is delicious…
It’s Harissa
I love the meringue.
I will make them hope the kids will it them.
Did You just put the beet juice into to the egg mixture?
No, I put some stripsof beet juice on the inside of the pastry bag.
Looks absolutely my kind of Birthday!!!
I love your lemon cake. Can I buy your book on amazon? I heard it’s excellent!