Name: Potato and Egg Cake (Marcoude)
Yield: Serves 8 as a side dish, 4 as a main dish
Cuisine: Algerian
Ingredients: 8 eggs, lightly beaten; 3 tablespoons chopped fresh flat-leaf parsley; 3 large green onions, including tender green parts, minced; salt and freshly ground black pepper to taste; 2 ½ pounds russet potatoes, peeled and cut into pieces; 4 to 6 cloves garlic; freshly grated nutmeg to taste

Preparation info

Serves
8
as a side dish

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Marcoude is a North African Sephardic version of the Spanish potato tortilla. This dish is called cuajada in La table juive, based on an Arabic term for qas’ah, a Spanish cooking vessel such as a cazuela. This Algerian recipe comes from Leone Jaffin. The recipe calls for russets, as opposed to the new potatoes that Simy Danan uses in La nouvelle cuisine judeo-marocaine (see variation). If you use only h