Printer Friendly Version
Ingredients:

• 5-6 small MountainKing® Butter Red potatoes, washed and cut into 1⁄4 “ dice
• 1 - 9 or 10 inch cast iron ovenproof nonstick skillet
• 2 tbsp. vegetable oil
• 1 large Vidalia onion finely diced
• Pinch dried Thyme
• 1 tsp. Salt
• 3⁄4 tsp. black pepper
• 8 eggs
• 3⁄4 cup Gruyere or Sharp Cheddar cheese, grated
• 1⁄2 cup half & half
• 6 strips of cooked bacon, crumbled

Directions:

1. Preheat oven to 400 F

2. Place skillet on stovetop on medium high heat, add oil and onions; sauté 3 minutes or until onions are soft.

3. Add potatoes, Thyme, salt and pepper to skillet; toss potatoes well to coat with oil and seasonings.

4. Place skillet in preheated oven and roast potatoes and onions for approximately 15 minutes or until potatoes are lightly browned. Stir once or twice while potatoes are roasting.

5. Meanwhile break eggs into large mixing bowl; beat lightly with fork, add cheese, half & half, bacon and mix thoroughly.

6. When potatoes are roasted, remove skillet from oven, using a spatula transfer hot potatoes and onions to egg mixture, (make sure bottom of pan is clean) stir egg mixture well and return to hot skillet.

7. Return skillet to oven and bake 10 more minutes, until eggs are barely set in the middle.

8. Remove skillet from oven and use spatula to loosen tart from sides of pan, cut into wedges and serve warm.