Saturday, June 19, 2010
1 1/2 lb. small high water content potatoes such as Yukon gold, fingerling, red, etc., sliced
2 large leeks, thinly sliced and washed
1 t. fresh thyme (opt.)
1/2 C. extra virgin olive oil
about 2 t. salt
½ t. pepper
In a heavy pot, combine potatoes, leeks, thyme and olive oil. Cover and slowly cook mixture until the potatoes become soft, about 30 minutes (don’t over-stir).
Put the potato mixture into 2 six inch or 1 ten inch non-stick sauté pan(s). Scramble the eggs, and pour over the potatoes. Cover, and cook on low until eggs are set up. Cool. Invert onto plate. Serve at room temperature.