Spicy Tunisian Carrot Frittata Recipes

TAQUERIA-STYLE SPICY PICKLED CARROTS

Steps:

• Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
• Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
• Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
• Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

BAKED TUNISIAN CARROT, POTATO AND TUNA FRITTATA

Steps:

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

TUNISIAN CARROT SALAD

Steps:

• Cook carrots in medium saucepan of boiling, salted water until crisp-tender, about 8 minutes; drain well.
• Stir oil, cumin and cayenne in heavy large skillet over medium heat until aromatic, about 30 seconds.
• Add carrots, then 1/2 cup water and vinegar.
• Simmer over medium heat until liquid is absorbed, stirring often, about 5 minutes.
• Season with salt and pepper.
• Remove from heat; cool.
• Mix in cilantro.
• (Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving).

BAKED TUNISIAN CARROT, POTATO AND TUNA FRITTATA

Steps:

• 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.

SPICY CARROT DIP

Steps:

• Cook the carrots & garlic in a pan of boiling water until tender. Remove from heat & drain.
• Heat the olive oil in a frying pan then add the onion & cook 3 minutes. Reduce heat then add the cumin & cook until fragrant.
• Stir in the lemon juice, harissa, carrots & garlic, heat for another minute or two.
• Remove from heat then mash together. Add salt & pepper to taste.
• Serve chilled with bread.