Ingredients
1/2 cup extra-virgin olive oil
4 strands saffron
2 large baking potatoes, peeled and thinly sliced crosswise
1 medium red onion, thinly sliced (1 cup)
5 garlic cloves, finely chopped (1/4 cup)
Coarse salt and freshly ground pepper
5 large eggs
1/2 cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme
Preparation
Preheat oven to 400 degrees. Heat oil and saffron in an 8-inch skillet over medium heat. Add potatoes, onion, 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.
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 medium-low. Cook, uncovered, for 2 minutes.
Bake until set, about 5 minutes. Invert, or serve from pan.
