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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is a recipe that I found in a magazine and thought that I'd share it with everyone. I haven't had a chance to try it yet, but intend to do so soon!! Ingredients:
1/2 cup extra virgin olive oil |
4 saffron strands |
2 large baking potatoes, peeled and thinly sliced, crosswise |
1 medium onion, thinly sliced (1 cup) |
5 garlic cloves, finely chopped |
coarse salt & freshly ground black pepper |
5 large eggs |
1/2 cup flat leaf parsley, coarsely chopped |
1 tablespoon fresh thyme |
Directions:
1. Preheat oven to 400°F heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onions and garlic, and stir well. Gently press into an even layer with a spatula. Reduce heat to medium-low, cover, and cook for 10 minutes. Stir, season with salt and pepper, and press again. Cover, and cook for 10 minutes. Drain in a colander, reserving oil.
2. Whisk together eggs, parsley, and thyme. Season with salt and pepper. Stir in potato mixture. Heat 2 tablespoons reserved oil in the skillet over medium heat. pour in egg mixture, and gently press into an even layer. Reduce heat to medum-low. Cook uncovered, for 2 minutes.
3. Bake and set, about 5 minutes. Invert or serve from pan.
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