Lamb, Bean, and Parsley Frittata

Name: Lamb, Bean, and Parsley Frittata
Cuisine: Tunisian
Ingredients: Salt and freshly ground black pepper to taste; 1 small onion, finely chopped; ½ pound boneless lamb shoulder, trimmed of any fat and cut into small pieces; ¼ cup extra-virgin olive oil; 2 ounces (about ½ cup) dried white beans, rinsed and picked over; 2 tablespoons tomato paste mixed with 1 cup water; 2 tablespoons tomato paste mixed with 1 cup water; Salt and freshly ground black pepper to taste; Leaves from ½ pound fresh parsley (about 3 bunches), finely chopped; 1 ounce Parmigiano-Reggiano cheese, grated; 1 ½ teaspoons ground red chile; 10 large eggs; ¼ cup (½ stick) unsalted butter or clarified butter; ¼ cup (½ stick) unsalted butter or clarified butter; ¼ pound Gruyère cheese, shredded; 1 ½ cups fresh bread crumbs

Preparation info

Makes
8
Servings

Difficulty
Easy

Appears in

Mediterranean Small Plates

By Clifford A. Wright

Published 2023

About

Called tājīn al-macadnūs or parsley tagine, this Tunisian dish gets its name from the earthenware frying pan it is is cooked in. It’s called a frying pan because of the sloping sides, but I use a general-purpose earthenware casserole. There are a lot of eggs in this dish, as well as parsley, and it is quite substantial with the addition of the lamb and beans.

Ingredients

Africa
Tunisia
Starter

Ingredients

Method