Moroccan style potato and sweet potato cake

April 27, 2012
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El-machamer is the moroccan Tortilla Española or frittata. My mother’s el-machamar doesn’t have sweet potatoes or spinach but then my mother never made this as a main dish like I do. Make it with only potatoes or more vegetables like zucchini, leeks, peppers, carrots or kale – either mixed in, on top, in the middle, or on the bottom.

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

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Moroccan style potato and sweet potato cake
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Ingredients
  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 turmeric - optional
  10. 1/2 teaspoon salt
  11. 1 tablespoon lemon juice
  12. 1/4 cup canola oil
Instructions
  1. 1. Wash and peel the potatoes and dice them roughly. Put them into a pot with a steaming basket, add enough water to cover the steaming basket and bring to a boil.
  2. Wash and peel the sweet potato, cut into half and add it into the potatoes pot. Cook until the potatoes are tender, about 10 - 15 minutes. Don't worry if the the sweet potato is not tender yet, it will continue to cook in the oven.
  3. 2. Meanwhile soak the parsley, spinach, and leeks in cold water for a few minutes to remove sand or insects. Drain and dry them with a salad spinner or a clean kitchen towel. Chop finely only the parsley and set aside.
  4. 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 extract the cake from the pot).
  5. Saute the spinach in a medium skillet over medium heat for 1 -2 minutes.
  6. 4. Put the potatoes in a bowl and mash them until they are smooth but lumpy. Break the eggs into the bowl and mix them with the mashed potatoes. Stir in the baking soda, white pepper, turmeric, salt, parsley and lemon juice and mix until combined.
  7. 5. Slice the sweet potato into ¼-inch rounds and place them onto the bottom of the lined dutch-oven. Drizzle the oil over them and pour half of the batter over it. Cover with a layer of spinach, then pour in the rest of the batter. Put the pot into the oven for 45 minutes or until the cake/frittata is golden brown.
Shelly's Humble Kitchen http://shellyshumblekitchen.com/

Liraz Rozalio-Avitan liked this post

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8 Comments

  • 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!

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