TAGINE RIGOUTA WITH BEJA RICOTTA

The word tagine originally referred to a pottery baking dish. In Tunisia, it’s now an egg-based preparation baked in the oven. Eggs, onion, potato… it’s practically a Spanish tortilla! Tagine is often enriched with meat and served cold or warm, as a starter or for a quick meal accompanied by a salad. In this recipe, the ricotta and spinach give it a special softness.

THE INGREDIENTS

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• 200 g minced meat
• 150 g spinach
• 1 potato
• ½ onion
• 2 garlic cloves
• 125 g ricotta cheese
• 150 g grated cheese
• 8 eggs
• ½ c. to c. coriander
• Salt
• Pepper

THE RECIPE

• Brown the meat, spinach, chopped onion and crushed garlic in 2 tbsp. to s. oil. Season with salt and pepper, and add the coriander. Leave to cool.
• Dice the potato and cook in water.
• In a bowl, mix the meat mixture with the eggs, add the diced potatoes and grated cheese.
• Pour half the mixture into molds, intersperse with ricotta pieces, then pour in the rest.
• Bake for 25 min at 170°.
• Enjoy warm or cold.