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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Angela's Italian Organic Oregano
Servings: 6
3 large potatoes
2 large onions
6 large eggs
⅓ cup capers
½ cup grated parmigiano cheese
sea salt
freshly ground pepper
extra virgin olive oil
Peel the potatoes, cut them into thin round slices, then rinse and pat dry with a towel. Peel and then slice the onions into thin rings. Rinse the capers, then dry them with a towel. In a mixing bowl, beat the eggs and add the capers, grated parmigiano cheese, salt and freshly ground pepper. Fry the potato slices in the olive oil over moderate heat until they turn lightly golden in color, then place them on paper towels to absorb any excess oil. Fry the onions until they are translucent and begin to caramelize. Preheat the oven to 350°F. In either a ceramic or glass baking casserole, begin placing a layer of potatoes followed by a thin layer of onions. Pour some of the egg mixture on top of the potatoes and onions and repeat the procedure until all of the potatoes and onions are in the baking dish, reserving enough of the egg mixture for the top. Add a little extra grated cheese and place in the oven for about 20 to 30 minutes or until the eggs are completely cooked and golden on top.