-1/8 t. saffron, crushed
-1 1/2 t. hot water
-6 eggs, large
-1/4 c. chives, diced
-1/4 c. milk
-1 t. salt
-1/8 c. black pepper, ground
-1 lb. fingerling potatoes
Preheat oven to 375°.
In a small bowl combine 1/8 teaspoon saffron and 1 1/2 teaspoon
hot water. Set aside.
In a large bowl, whisk together the 6 eggs, 1/4 cup chives, 1/4 cup
milk, 1 teaspoon salt and 1/8 cup black pepper. Set aside.
Scrub clean and cut the 1 pound of fingerling potatoes into thin
slices. Stir in the saffron liquid and potatoes into the egg
Spray a 9-inch ceramic pie dish with cooking spray and pour in
the egg-potato mixture. Bake for 35-40 minutes, or until top is
Let it cool for 15 minutes prior to serving. Or, cool completely
and serve at room temperature. Enjoy!