Eggs with potatoes make a luscious, hearty oven-baked appetiser that's almost soufflé-like...
Materials for 4-5 servings:
6 large potatoes, coarsely chopped
30 ml i.p. olive oil
1 tsp. dry sweet oregano
6 eggs
150 gr. yoghurt
100 ml whole milk
100 gr. gruyere, grated
salt, black pepper
Step 1: Preheat the oven to 175°C in the air. Put the potatoes in a pan or ovenproof dish, sprinkle them with olive oil, sprinkle with oregano, salt and pepper and mix well. Add a little water by pouring it on one edge of the pan (not on the potatoes) and bake them for 45 minutes.
Step 2: In a bowl, beat the eggs, yogurt , milk and add some pepper. Pour the mixture over the potatoes, add the grated cheese and bake for another 15 minutes, or until the potatoes are well softened and the egg mixture is firm and golden. Serve immediately.
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