John Myers
Ingredients for 4 servings:
- 750 g potatoes
- 1 large onion(s)
- 1 large garlic clove(s)
- 8 eggs
- 100 g olives, dried, thinly sliced
- Thyme
- salt and pepper
- Olive oil for frying and brushing
Instructions
Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes
Pinchos, tapas
Peel and wash the potatoes and cut into small cubes. Peel the onion and garlic and chop both finely. Fry them together in a pan in hot oil, then cover and simmer over low heat for about 10-15 minutes, until the potato cubes are just tender. In the meantime, whisk the eggs well, season with salt and freshly ground pepper, add chopped thyme if desired, and stir in the olives. Season again to taste. Place the slightly cooled potatoes in a bowl and mix well with the egg mixture. Brush a suitable square baking dish thinly with oil, line the sides with baking paper, and brush this with olive oil as well. Pour the potato and egg mixture into the dish to a depth of about 3-4 cm and smooth it down. Bake in the oven at 180°C (convection oven) for about 35 minutes. The mixture should be completely set and the surface should have a light, even brown color. Remove from the oven and let cool completely on a wire rack. Remove from the pan using the baking paper, cut into square cubes, and place them on a serving platter. Serve with toothpicks, forks, or similar.
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