- 6
Ingredients
- 2 to 3 tablespoons olive oil or vegetable oil
- 1 3/4 pounds Yukon Gold potatoes
- 1/2 teaspoon table salt, plus more for roasting potatoes
- Freshly ground black pepper
- 1/4 pound bacon, thick-cut if you can get it, crosswise into 1/4-inch matchsticks
- 1/2 bunch scallions (green onions), trimmed and thinly sliced
- 2/3 cup crumbled feta
- 6 large eggs
- 2 tablespoons milk or cream
Preparation
Step 1
To roast the potatoes: Coat a roasting pan or baking tray with 1 to 2 tablespoons of oil. Peel potatoes and cut them into 1/4- to 1/2-inch slices, then halve them lengthwise into half-circle shapes. Pile them in the prepared pan and season generously with salt and freshly ground black pepper. Don’t worry if they don’t fall into a single layer: the combination of softer and crisper potatoes will work well. Roast in a 400-degree-F oven for 30 minutes, or until potatoes are mostly cooked, tossing once halfway through. Let cool slightly.
If you prefer, you can place all the potato slices in a pot and cover them with cold water. Bring to a simmer and cook slices for 5 to 7 minutes, or until tender but not falling apart. Drain, and let cool slightly. The potatoes won’t have that crisp edge, but you will have saved some time.
Cook bacon in a well-seasoned 9-inch cast-iron frying pan until crisp. Scoop out with slotted spoon and drain on paper towels. Add additional tablespoon of oil to the bacon drippings in the pan and reheat over medium heat. Swirl the oil and drippings around in the pan and up the sides, coating it fully.
Arrange roasted potatoes in the frying pan. Scatter bacon, then green onions and feta over the potatoes. Whisk eggs with milk, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl and pour over potatoes. Cover pan with foil and bake for 20 minutes. Remove foil and bake another 10 to 15 minutes, or until puffed at the edges and set in the centre.
Serve directly from the pan, in 6 to 8 wedges.