Tunisian baked chicken and egg frittata (Tajine tunisien)

1. Cut the chicken breast into small cubes and finely chop the onion; peel the potatoes and cut into 1 cm cubes.

2. Fry the potatoes in the hot oil for 8-10 minutes until golden, then drain on kitchen paper.

3. Soften the onion in the olive oil for 5 minutes, add the chicken, turmeric, salt and pepper, then the water, and cook for 10 minutes until the meat is cooked and the liquid has evaporated; leave to cool.

4. Beat the eggs in a large bowl and stir in the chicken, fried potatoes, grated cheese and finely chopped parsley.

5. Pour into an oiled 24 cm baking tin and bake in a 180 °C oven for 25-30 minutes until the centre is set and the top golden.

6. Let it cool slightly, cut into squares and serve warm or cold with lemon.

Tip: Tunisian tajine has nothing to do with the Moroccan stew: it's a baked, dense, cheesy egg dish, more like an Italian frittata. It's a staple of the Ramadan table and picnics and is excellent cold. The cheese can be gruyère, emmental or any good melting hard cheese.