Pesach Minina (Tunisian baked omelette)

The perfect Pesach lunch or light dinner, his can be made vegetarian, with chicken or salmon.


Photo: Inbal Bar-Oz

Minina is a simple but delicious Tunisian baked chicken omelette. For Pesach, I have added vegetables and developed versions with salmon and with a butternut squash base. They all have the same basic vegetables and will make a wonderful lunch or supper dish over chol hamoed. It’s also fancy enough to use for entertaining. 

Serves: 12

Prep: 20 minutes
Make: 50 minutes


For the basic Minina – add butternut, chicken or salmon (see below)
2 large potatoes (all-rounders) peeled and cut in 1 cm pieces
1 medium onion peeled and finely chopped
2 cloves garlic
175g spinach leaves
150g mushrooms washed and thinly sliced
10g flat leaf parsley finely chopped
6 large eggs, beaten
5 tbsp olive oil (divided)
Garlic granules
Onion granules
Salt and pepper
If making with butternut add:
1 small butternut squash
2 tbsp olive oil
If making with salmon add:
300g fresh salmon
If making with chicken add:
250g cooked chicken, cut into chunks


  • For the vegetarian - butternut - minina:
  • Boil the potatoes in a large pan of salted water until soft but not falling apart when you prod them with a fork. (20 minutes approx.). Drain and set aside to cool.
  • Sauté the mushrooms in 1 tbsp olive oil in a large pan and with salt, pepper, garlic and onion powder. Set aside.
  • Put the spinach in a colander and pour boiling water over to blanch it. Press the water out then tip into a frying pan with 2 tbsp olive oil. Season with 1/3 tsp each of salt, pepper, onion and garlic powder. Fry for about 10 minutes at medium heat until the water has evaporated. Set aside.
  • Heat your oven to 180°C and line a baking tray with baking parchment. Halve the squash down the centre and place on the parchment. Brush with 2 tbsp olive oil
  • Bake for 45 minutes until soft. Leave the oven on if you are making the minina immediately. When cool enough to handle, discard the seeds and remove the skin with a knife. Cut into 2cm pieces.
  • To assemble: in a loaf tin or 25 X 10cm rectangular dish layer up squash, spinach, mushrooms and pour the egg and potato mixture on top.
  • Cook at 180°C for 30 minutes.
  • To serve: cool for 10 minutes or so and then carefulliy turn out onto a plate then invert onto a second plate so it sits the way it was cooked.
  • For the salmon minina:
  • Heat oven to 180°C fan and line a baking tray with baking parchment. Place the salmon on the tray. Season with salt and pepper and bake for 15 – 20 minutes until just cooked through. Leave to cool, remove any skin and cut into chunks of about 2 cm.
  • To assemble: Follow the method above for the butternut variation substituting butternut with salmon.
  • For a chicken minina:
  • Follow the butternut recipe above, replacing the butternut with cooked chicken.

Instagram: Fabienne_Viner_Luzzato

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive