I prefer to serve it chilled as it’s easier to handle. It’s hearty, yet lighter fare at the same time and perfect for warm summer evenings.
You Will Need:
- 6 eggs
- 1/2 onion
- 1/4 cup diced chives
- 2 tablespoons olive oil
- 1/2 cup milk
- 1 red pepper (some slices for decor)
- 1 pound of waxy potatoes (about 3 medium sized potatoes)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes
- salt and pepper
How To Prepare:
Pre-heat oven to 360 degrees.
Wash potatoes well and slice in about 1/4″ thick slices.
Parboil the potatoes in boiling salted water for 8 minutes. They should be firm but slightly cooked. Cool potatoes in strainer.
Take the 1/2 onion and cut and cook in 1 tablespoon of the olive oil. Cook down until onions become sligtly translucent. Mix in smoked paprika and a pinch of salt.
Mix the 6 eggs in a mixing bowl and add diced chives and red pepper flakes (optional).
Add 1 tablespoon of olive oil to a round shallow baking dish. Make sure the sides are oiled as well. Put one layer of the potato slices down.
Add half the onion mixture to the first layer of potatoes. Repeat layering process again. Potato, remaining onions and remaining potatoes as a topper.
Poor egg chive mixture carefully over the potatoes.
Slice a red pepper very thinly and top in any pattern you wish (a little or a lot!)
Bake for 40 minutes. Check to make sure the center is done. It should feel firm if you push a spoon on top of it. If not, put it in for 5 more minutes.
Let cool for 1-2 hours. I let it cool on a rack for 1 hour and then put in the fridge for at least another hour.
The potatoe egg dish will be firm and easy to cut into slices. You may serve it out of your glass dish, or put on a different platter for guests to grab.