Ingredients:

Serves 8

10 Red Bliss potatoes, thinly-sliced
1 sweet yellow onion, thinly-sliced
1/4-cup olive oil
6 oz. cod (if desired), sliced thinly
7 eggs, beaten
2 Tbs. parsley, chopped
kosher salt
1/2 lemon (if desired)

Directions:

1. Par-boil the potatoes until just al dente (put them in water, bring them up to a boil and then drain them in plenty of cold water to stop the cooking process).
   
2. Sauté the onion in olive oil over a medium heat until it begins to turn translucent. Add the potatoes and stir.
   
3. Evenly distribute slivers of uncooked cod over the top, or salt cod that you have soaked in advance.
   
4. Crack and beat 7 eggs, add a very generous pinch of salt and perhaps a handful of parsley, if you like something green, and a squeeze of lemon for lift.
   
5. Add to the pan, making sure the egg is well-distributed over and in between the potatoes. If you need more egg, add some!
   
6. Transfer to a 350 degrees F oven until fully set. Wait until it cools to room temperature before attempting to cut. Serve at room temperature.

(Recipe courtesy of Hipcooks Cooking School, Los Angeles, Calif., www.hipcooks.com)