4.6
(8)
Your folders
Your folders
Export 12 ingredients for grocery delivery
Step 1
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.
Step 2
Heat the vegetable oil in a large skillet over medium-high heat. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes. Remove with a slotted spoon, and drain on a paper towel-lined plate. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes. Add the onion, and continue cooking until the onion has softened and turned translucent, about 5 minutes. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
Step 3
Beat the eggs in a large mixing bowl until smooth. Stir in the peas, Parmesan cheese, and fried potatoes. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
Step 4
Bake in preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.
Your folders
yousaypotatoes.com
5.0
(7)
10 minutes
Your folders
keviniscooking.com
5.0
(1)
Your folders
allrecipes.com
5.0
(3)
Your folders
chilipeppermadness.com
5.0
(2)
5 minutes
Your folders
allrecipes.com
Your folders
grilledcheesesocial.com
5.0
(4)
Your folders
internationalcuisine.com
5.0
(2)
5 minutes
Your folders
internationalcuisine.com
5.0
(3)
30 minutes
Your folders
internationalcuisine.com
5.0
(2)
90 minutes
Your folders
juliascuisine.com
5.0
(4)
75 minutes
Your folders
makeitcrochet.com
Your folders
womensweeklyfood.com.au
5 minutes
Your folders
fromachefskitchen.com
4.7
(3)
15 minutes
Your folders
ahedgehoginthekitchen.com
45 minutes
Your folders
thehappyfoodie.co.uk
Your folders
bonappeteach.com
5.0
(1)
Your folders
bowl-me-over.com
5.0
(3)
Your folders
cooking.nytimes.com
4.0
(374)
Your folders
cooking.nytimes.com
4.0
(960)