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Categories:
extra-virgin olive oil white potatoes kosher salt eggs thyme freshly ground black pepper Lucques salt-cured capers
Viewed: 43 - Published at: 8 years agoIngredients
- Extra virgin olive oil for coating pans
- 1 pound (about 5 small) white potatoes, peeled and thinly sliced
- Kosher salt
- 6 eggs, beaten
- 1 teaspoon chopped fresh thyme
- Freshly ground black pepper
- 13 cup chopped lucques or picholine olives
- 1 tablespoon salt-cured capers, rinsed well and drained
Method
- Heat oven to 375 degrees.
- Coat base of a nonstick saute pan with olive oil and place over medium heat.
- Add potato slices, season lightly with salt and saute until cooked through and browned on edges.
- Remove from heat and let cool for 10 minutes.
- Meanwhile, whisk together eggs, thyme and a pinch of salt and pepper in a mixing bowl.
- Fold in potatoes, olives and capers.
- Coat bottom and sides of a 9-inch pie plate (preferably Pyrex or nonstick) with olive oil.
- Pour in eggs and potatoes, spread evenly, and bake.
- Check after 10 minutes.
- It should be just about cooked through.
- When center is no longer liquid, turn on broiler.
- Place cake under broiler a few inches from heat, and cook for two minutes to brown edges.
- Remove from oven and let cool to room temperature.
- Cut into 12 thin slices and serve on a platter.
