- olive oil - 1/2 cup
- filaments of saffron - 4 pieces
- large potatoes - 2 pieces
- medium red onion - 1 piece
- cloves of garlic - 5 pieces
- Salt and ground pepper - - To taste
- large eggs - 5 pieces
- parsley - 1/2 cup
- fresh thyme - 1 st. a spoon
Preheat the oven to 200 degrees. Heat the oil and saffron in a frying pan over medium heat. Add potatoes, onions and garlic, mix well. Lightly press the mixture with a spatula. Reduce the heat to low, cover and fry for 10 minutes. Stir, season with salt and pepper and press mixture with spatula again. Cover and fry for 10 minutes. Drain the liquid into a colander, leaving the oil. Beat together eggs, parsley and thyme. Season with salt and pepper. Add to the potato mixture. Heat 2 tablespoons oil in a frying pan over medium heat. Pour egg-and-potato mixture, reduce heat and fry for 2 minutes. Bake in the oven for about 5 minutes. Put on a dish and serve.
Servings: 4