INGREDIENTS

1. 1/4cupolive oil
2. 2russet potatoes
3. 1onion, medium to large size, sliced
4. 1garlic clove, chopped
5. 2tablespoonsparsley
6. 2teaspoonsthyme
7. 1tomato, sliced
8. 8largeeggs
9. salt and pepper
10. 1 1/2cupscheddar cheese, grated

DIRECTIONS

1. Set oven to 325°F.
2. Peel potatoes and cut in half lengthwise. Then cut each half into slivers about the thickness of a fat coin.
3. Using an oven-safe pan, sautee the oil, potatoes, onion, garlic, parsley, thyme.
4. While frying the vegetables, beat eggs with a generous amount of salt and some pepper. Set aside.
5. When potatoes are half-way done, add tomato and continue to sautee until potatoes and tomatoes are fully cooked. This means that the juices that the tomatoes give-off are pretty well evaporated. The vegetables should be tender with not too much moisture in the pan, otherwise the eggs won’t set as well.
6. Lightly press the potato mixture down into the pan to form a flat layer.
7. Pour eggs over the potatoes. You can keep the burner on, but the eggs don’t really cook at this step.
8. Evenly sprinkle grated cheddar cheese on top of eggs.
9. Put pan in the oven and bake until the eggs set, about 20 minutes.
10. Cut into slices and serve. Can be served warm, room temperature, and leftovers can be consumed straight out of the fridge!