This traditional Tunisian tortilla recipe comes from Hafida's book The Tunisia Cookbook (£25, Nomad Publishing).

Hafida says: "This is the tajin recipe cooked all over Tunisia, tweaked very slightly. Note that Tunisian tajin is not to be confused with the Moroccan tagine, which is generally a kind of stew. The Tunisian variety is like a deluxe spicy tortilla."

This is a recipe that Hafida shared as part of her guide to Tunisian cuisine. Check it out to learn about the vibrant and diverse flavours from North Africa, including shorbat frik (Tunisian soup) and omek houria (Tunisian carrot salad).


  • 2 skinless chicken breast fillets
  • 1 onion, peeled and chopped
  • olive oil, for frying
  • 2 tbsp tomato purée
  • ½ tbsp paprika
  • 60g cooked chickpeas
  • 1 large potato (250g), peeled and diced
  • 6 eggs
  • 200g spinach, chopped
  • 100g flat-leaf parsley, chopped
  • 1 tsp capers
  • unsalted butter, for the baking dish


  • STEP 1

    Season the chicken and put in a small pan. Cover with water, bring to a simmer and cook for 20 mins. Then drain, cool and dice the chicken.

  • STEP 2

    Meanwhile, fry the onion in a little oil, add the tomato purée, paprika and chickpeas, season and cover with a little water. Let them cook over medium heat for 10-15 mins. Separately, fry the potatoes in a little oil until cooked, drain them, season and keep aside.

  • STEP 3

    Heat the oven to 180C/160C fan/gas 4. Whisk the eggs and season. Mix in the chicken, chickpeas and sauce, fried potatoes, spinach, parsley and capers. Butter an ovenproof dish and pour the mixture in. Cook the dish in the oven for 30 mins. Check that the eggs are cooked through by inserting a skewer. If it comes out dry, then the dish is ready – if not, cook for a further 5-10 mins. Serve hot with a tomato sauce. This dish can be also be served cold for a buffet, cut up into small squares.


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