Ingredients
Units
Scale
- 2 lb golden potatoes, skin on, scrubbed
- 5 Tbsp olive oil, divided
- 1 yellow onion, chopped
- 3 large carrots, peeled and diced
- ½ lb fresh (or frozen) green peas
- 2 tsp kosher salt
- ½ tsp turmeric
- ¼ tsp ground black pepper
- 5 large eggs, separated
Instructions
- Preheat the oven to 425°F. Spray a 9-inch round cake pan with oil and drizzle 1 Tbsp olive oil at the bottom.
- Put the potatoes, skin on, in a medium pot and cover with cold water. Bring to boil over high heat, cover, lower the heat and cook until tender, about 25 minutes. Drain and transfer the potatoes to a large bowl. You can either remove potato skins or leave them on for a more rustic results. Mash the potatoes, making sure to leave small to medium chunks.
- While the potatoes are cooking, put 3 Tbsp olive oil in a pan over medium-high heat and sauté the onion and carrots until carrots are tender, about 8 minutes. Add green pea and sauté about 3 minutes longer (or 1 minute if you’re using frozen peas). Remove from the heat.
- Add the carrot-pea mixture into the mashed potatoes and mix. Add salt, turmeric, black pepper and egg yolks and mix again.
- Whip egg whites to form soft peaks and then fold gently into potato mixture. Transfer to the pan and drizzle a little olive oil on top. Bake for 10 minutes, then reduce the heat to 350°F and bake for 30-35 minutes longer, until the top is golden and the pie is firm. Let sit for 10 minutes, then slice and serve.
Notes
Maakouda keeps, covered, in the fridge up to five days.
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Category: Passover
- Method: Baking
- Cuisine: Vegetarian
- Diet: Vegetarian