"This is a special Ramadan family recipe that has been passed down in our family for decades. Although the steps vary with each family member, the essence and flavor has been preserved over generations. My grandmother came up with the recipe with a friend. Although it is mostly prepared during Ramadan, we occasionally make it for special family events as well. This recipe requires few, readily available ingredients, is quick and easy but also extremely flavorful and delicious!"
Prep time: 30 minutes
Ingredients:
- 1 ripe American tomato (sliced round)
- 7 eggs
- 1 and a half onions (finely chopped)
- Salt to taste
- Pepper to taste
- 3 large potatoes (thinly sliced round)
- Oil for frying
- 1 and a half cans of tuna chunks in oil
Directions:
- Deep fry the potatoes in oil until slightly crisp.
- Crack the eggs into a large bowl and beat well
- Add salt, pepper and onions into the egg mixture. Pepper must be added slightly more to enhance the flavor.
- Drain the oil from 1 can of tuna chunks and add it into the egg mixture after separating the chunks by hand. Mix well.
- Coat the bottom of the skillet pan with oil. A medium sized skillet pan is best suited for this serving.
- Place the fried potato chips on the pan, filling the bottom without any gaps.
- Drain the oil from the remaining half can of tuna chunks and spread it over the potatoes while separating them by hand
- Pour in the egg mixture over the potato chips and tuna.
- Place the lid over the skillet and cook in medium low heat for 1 minute
- Remove the lid and place the tomato slices on top of the pie.
- Cook for another few minutes before flipping it over to cook the other side. The lid is not required when cooking the other side.
- Serve warm with French fries
Tip: You can fry more potato slices to serve as homemade chips with the dish instead of French fries.
