This is from the Fine Cooking issue 43, pp.64 and modified in both ingredients and technique.
| Quantity | Item |
|---|---|
| 1 ¾ lb | potatoes, Yukon gold or similar |
| 2-3 T | kosher salt, varies |
| 12-14 oz | yellow onions (2-3 medium), diced and sautéd |
| 5 cloves | garlic, minced and sautéd |
| 1 | bell pepper, diced and sautéd |
| 6 | eggs |
| 1 - 1¾ C | cheese - cheddar, feta, manchego, combinations ... |
| 8-10 | kalamata olives, pitted and quartered (or just halved it you wish) |
| 2 slices | bacon, fried crisp (optional) |
| to taste | spices/herbs such as thyme, oregano, basil, Aleppo chili flakes, ... |
| to taste | Spanish smoked paprika, to dust the top while cooking |
| to taste | black pepper |
| ... |
Cut the potatoes into ⅛ slices, either with a knife or mandoline. Rinse and add to a large bowl and cover with salted water (2-3 T per 4 cups). Let sit for an hour or more and then drain in a colander.
Fry the bacon in a 12" oven safe frying pan, leaving the fat in the pan. Briefly sauté onions, garlic, and bell pepper in the bacon fat, remove to a bowl. In the above large bowl, mix together the eggs, cheese, bacon (broken up), sauted onion, garlic, bell pepper, black pepper, spices. Finally add the drained potatoes, and mix.
Pre-heat the oven to 350°F.
Heat the 12" pan (still containing some bacon fat) at medium high, add a few tablespoons of olive oil and after the oil is shimmering add the potato-egg mixture to the pan (carefully so as not to splash the hot oil!). Sprinkle the top with the paprika. After a couple of minutes, reduce the heat to medium low and cook for 10 min or so. Then take off the burner and put in the oven until the top browns, XX min or so.