Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 2 tbsp. fennel seeds

  3. 8 tbsp. olive oil, divided

  4. 6 cups peeled, diced russet potatoes

  5. 2 medium onions, peeled and thinly sliced

  6. 1/2 cup water

  7. 8 large eggs

  8. 8 cloves garlic, minced

  9. 2 tsp. dried dillweed

  10. 1/2 tsp. salt

  11. 1/4 tsp. pepper

  12. sliced green or black olives

Instructions Jump to Ingredients ↑

  1. Heat a small skillet over low heat. Add fennel seeds and toast 3 minutes, stirring frequently. Transfer to a small bowl. Heat 6 tbsp. oil in a large skillet. Add potatoes and onions and cook 5 minutes, stirring frequently. Add water. Cover and cook about 5 minutes until potatoes are just tender. Uncover and cook until water evaporates, stirring frequently. Cool slightly. Beat eggs in a large bowl to blend. Add fennel seeds, garlic, dill, salt and pepper. Mix in potatoes and onions. Heat remaining 2 tbsp. oil in another large skillet. Add egg mixture and flatten with a spatula. Cook 1 minute. Reduce heat, cover and cook about 8 minutes until eggs are almost set. Meanwhile, preheat broiler. Uncover skillet and broil until eggs are set. Invert onto a platter and garnish with olives. Serve warm.


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