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Categories:Viewed: 29 - Published at: 8 years ago
Ingredients
- 4 None medium potatoes, peeled and halved
- 1/4 cup olive oil
- 2 None medium onions, peeled, halved and thinly sliced
- 3 cloves garlic, peeled and thinly sliced
- 12 None large eggs, lightly beaten
- 2 tbsp thyme leaves
- 1/2 tsp smoked paprika
- None None salad, to serve
Method
- Place the potato in a large saucepan and cover with cold water. Bring to a boil and cook 10-12 mins or until tender. Drain and slice.
- Meanwhile, heat the oil in a large frying pan over low heat. Add the onion and garlic and cook, stirring, 10 mins or until golden brown.
- Preheat oven to 350°F. Grease and line the base of an 8 inch round springform cake pan with foil. Layer the potato slices and onion mixture in the pan, finishing with a layer of potato. Combine the egg and thyme in a bowl and season. Pour into the pan on top of the potato mixture. Using a small spatula, lift the potato gently to distribute the egg evenly through the layers. Sprinkle with paprika. Place pan on a baking sheet and bake 50-55 mins, or until just set. Cool in pan. Loosen edges with a spatula and remove from pan. Cut into wedges and serve with salad.
