Frittata With Grouper (Ma'quda bil-Mannani)
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A ma’quda is a dish of beaten eggs cooked in the oven to set like a pudding. It is a Tunisian equivalent of the Italian frittata and the Spanish tortilla, and it’s eaten in much the same way: as a light lunch or appetizer.
Place potatoes in saucepan and cover with 2 inches of water. Bring to boil over high heat, then reduce to medium-high and cook until skewer glides easily to center, about 20 minutes. Drain, peel and pass through food mill. Set aside.
In 9-inch nonstick skillet, heat oil over high heat until nearly smoking, then add fish, onion and parsley and cook until onion turns translucent and fish turns white, about 4 minutes.
Mix cooked fish mixture, potato puree, eggs, ground red chile and harisa in large bowl. Season with salt and pepper.
Liberally grease 2-quart casserole dish, preferably earthenware. Spread mixture in pan and flatten. Bake at 350 degrees until top is golden and eggs are firmly set and knife inserted in center comes out clean, about 20 minutes. Divide into portions and serve warm or at room temperature.
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