Potato and Egg Bake

Step 1

Preheat oven to 350 degrees. Heat a large size nonstick pan on very low heat, add butter and olive oil, swirl around to cover bottom then scrape in chopped onion, cook three minutes, toss in the potatoes, sprinkle with a few pinches salt and pepper, stir, check seasoning. Continue cooking gently heating potatoes, occasionally turning over with a spatula until potatoes have reached a light golden brown color on both sides, around twelve minutes. Pour the half and half into beaten eggs, whisk, sprinkle in nutmeg, and a few pinches salt and pepper. When potatoes are browned pour over the egg mixture completely covering the potatoes. Let egg set for a minute or two, use a spatula to barely lift the potatoes around the edges for some uncooked egg to move to the bottom of the pan. Once egg begins setting, after a few minutes, turn off heat, sprinkle potato and egg mixture all over with shredded cheese and Parmesan then immediately place pan in oven, cook for around five minutes until dish is fully cooked, turn on broiler heating until cheese is melted and browned all around. Slide potato and egg dish out of pan, cut into pie shaped slices.