Maacouda with Potatoes
Discover the comforting flavors of *Maacouda with Potatoes*, a North African-inspired dish that combines creamy mashed potatoes, aromatic spices, and fresh herbs in a baked omelette-style casserole. This hearty yet simple recipe is enriched with cumin, paprika, and turmeric, infusing each bite with warm, earthy notes. A touch of sautéed onions and garlic adds depth, while fresh parsley and cilantro bring a vibrant herbal kick. Perfect for brunch, lunch, or a light dinner, this dish is oven-baked to golden perfection and can be served warm or at room temperature. Gluten-free and packed with wholesome ingredients, *Maacouda with Potatoes* is an easy-to-make, crowd-pleasing favorite for any occasion.
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Recipe Information
Ingredients
- 800 grams Potatoes
- 6 pieces Eggs
- 1 large Onion
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley
- 2 tablespoons Fresh cilantro
- 1 teaspoon Baking powder
Instructions
Peel the potatoes and cut them into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Bring to a boil and cook for 15–20 minutes or until the potatoes are fork-tender. Drain the potatoes well and mash until smooth. Set aside to cool slightly.
While the potatoes are cooking, finely chop the onion, garlic, parsley, and cilantro.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onions and garlic, and sauté until softened and translucent, about 5–7 minutes.
In a large mixing bowl, combine the mashed potatoes, sautéed onion and garlic mixture, ground cumin, paprika, turmeric, salt, pepper, chopped parsley, and chopped cilantro.
In a separate bowl, beat the eggs and mix in the baking powder. Fold the beaten eggs into the potato mixture until fully combined. The mixture should have a smooth but thick consistency.
Preheat your oven to 180°C (350°F). Generously grease a baking dish or ovenproof skillet with the remaining 1 tablespoon of olive oil.
Transfer the potato mixture into the prepared dish, spreading it evenly and smoothing the top.
Bake in the preheated oven for 40–45 minutes, or until the top is golden brown and the center is set.
Remove from the oven and allow the maacouda to cool slightly before slicing. Serve warm or at room temperature, garnished with additional parsley or cilantro if desired.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.9 g | 93% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 3338 mg | 145% | |
| Total Carbohydrate | 200.9 g | 73% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 20.5 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 399 mg | 31% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 5301 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
