Moroccan Fluffy Potato Frittata

April 27, 2012

My mother’s original recipe el-machamer doesn’t have sweet potatoes or spinach but then my mother never made this frittata as a main dish like I do. You can make it with only potatoes or with more vegetables like zucchini, leeks, peppers, sweet potatoes, or spinach – either mixed in, on top, in the middle, or on the bottom.



It’s even more delicious if you serve it with harissa and preserved lemons.


Fluffy potato frittata
  1. 2 medium potatoes
  2. 1 large sweet potato or 2 big carrots (optional)
  3. 1 handful parsley
  4. 1 handful spinach (optional)
  5. 2 leeks (optional) – white part only
  6. 4 large eggs
  7. 1/4 teaspoon baking soda
  8. pinch of white pepper
  9. 1/2 teaspoon salt
  10. 1 tablespoon lemon juice (optional)
  11. 1/4 cup canola oil
  1. Wash and peel the potatoes and dice them roughly. Put them into a pot with a steaming basket, cover the steaming basket with water and bring to a boil. Wash and peel the sweet potato, cut into half and add it into the steaming pot with the potatoes. Cook until the potatoes are tender, about 10 - 15 minutes. The sweet potato doesn’t have to be tender.
  2. Meanwhile soak the parsley, spinach, and leeks in cold water for a few minutes to remove sand or bugs, drain and dry with a salad spinner or a clean kitchen towel. Chop finely only the parsley and set aside.
  3. Preheat the oven to 380°F. Line a small Dutch oven or a round oven-proof dish lined with baking paper (it makes it much easier to remove the frittata from the pot with the baking paper).
  4. Put the spinach into a medium skillet and saute over medium heat for 2–3 minutes.
  5. Put the potatoes in a bowl and mush them until they are pretty smooth but lumpy. Break the eggs into the bowl and mix until the eggs and potatoes are combined. Stir in the baking soda, white pepper, salt, parsley and lemon juice, and mix until the ingredients are well combined.
  6. Slice the sweet potato into ¼-inch rounds and place them onto the bottom of the lined Dutch oven. Drizzle the oil over the sweet potatoes and add half of the batter into the pot. Cover the batter with the spinach, then put the rest of the batter over it. Put into the oven for 45 minutes or until the frittata is golden brown. You can also check if it’s ready by inserting a toothpick in the middle; if it comes out clean, it’s ready!
Shelly's Humble Kitchen
Liraz Rozalio-Avitan liked this post

You Might Also Like


  • Reply estee April 27, 2012 at 15:41

    ..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..

  • Reply estee April 27, 2012 at 15:43

    Is the little red pasty thing next to the cake Matbucha?? please post the recipe for it..

    • Reply Shelly April 28, 2012 at 00:49

      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…

    • Reply Shelly May 6, 2012 at 13:35

      It’s Harissa

  • Reply Liraz April 28, 2012 at 12:58

    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?

    • Reply Shelly May 6, 2012 at 13:35

      No, I put some stripsof beet juice on the inside of the pastry bag.

  • Reply Hila May 16, 2012 at 11:10

    Looks absolutely my kind of Birthday!!!

    • Reply Shelly May 16, 2012 at 11:34

      I love your lemon cake. Can I buy your book on amazon? I heard it’s excellent!

    Leave a Reply