How to make it

  • In a heavy skillet or dish that can be transferred to the oven, saute' onion in several tablespoons olive oil and wine until onion starts to turn transparent, about ten minutes.
  • Lower heat.
  • Add garlic and cook until garlic just starts to darken (2-4 minutes).
  • Remove onion and garlic with slotted spoon.
  • Add chopped potatoes, salt, pepper, and half of the herbs, adding more oil if necessary.
  • Cover and cook over medium-low heat until light brown, turning several times.
  • Preheat oven to 350.
  • While potatoes are cooking, mix four eggs, two egg whites, milk and water. Add salt, pepper, and the rest of the herbs.
  • Loosen the potatoes from the bottom of the pan and pour in about 1/4 of the eggs mixture and cook until just set.
  • Add the rest of the eggs and place uncovered in the oven. Bake for 10-15 minutes until the eggs look set.
  • Add the shredded cheese on top, and put back in the oven.
  • When the cheese is melted and starts to darken, it is done.
  • Slice like a pie and serve.

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