Mhemmer or Meguina is a Sephardic dish similar to a frittata or tortilla Espanola. It is a meal in and by itself. Eggs, mashed potatoes, carrots, peas and a few aromatics are combined to produce a very satisfying dish. It is baked and dense like a cake. It’s easy to cut into slices and looks pretty on the plate, its studded peas and carrots peeking out on the sides.


2 medium potatoes, peeled and quartered
1 cup diced carrots
1 cup peas
2 shallots, minced
2 garlic cloves, pressed
3 tablespoons olive oil
8 large eggs
Sea salt (I used ½ teaspoon)
Freshly ground pepper (I used ¼ teaspoon)
1 teaspoon chopped parsley
½ cup shredded gruyère or parmesan



Preheat the oven to 350 degrees Fahrenheit. Butter a 9-inch rimmed baking pan.

Place the potatoes in a pot of water and cook them over medium-high heat for 10 minutes. Add the carrots and peas. Cook another 10 minutes. Drain in a colander.

Meanwhile, sauté the shallots and garlic in olive oil in a small skillet over medium heat, 2 to 3 minutes.

Place the potatoes in a large mixing bowl and mash them using a potato ricer or fork. Beat in the eggs vigorously, one at a time. Add the sautéed shallots and garlic, peas, carrots, salt, pepper, parsley and shredded cheese. Stir well to combine.

Pour the egg mixture into the prepared pan. Bake until the mixture is set, 35 minutes. Serve warm with hot sauce.

Serves 6 to 8