Evenly heat 2 tablespoons of bacon fat or vegetable oil
in a 10-inch heavy frying pan
Arrange about one third
of the potato slices in a flat layer in the skillet and sea-
son them lightly with salt and pepper
Repeat two more
times, then dribble or dot the remaining tablespoon of
bacon fat or vegetable oil over the top
Cover tightly and
bake in the middle of the oven preheated to 375F
for
about 1 hour, or until the potatoes are tender.
Beat the eggs lightly with a wire whisk or a fork, add
the chives, parsley and thyme, and mix well
Then pour
the egg mixture over the potatoes, cover again and con-
tinue baking for 5 minutes, or until the eggs are just
firm to the touch
Do not over cook.
To unmold and serve the potatoes, loosen the edges by
running a knife or spatula around the sides of the frying
pan and as far beneath the potatoes as possible without
breaking them apart
Place an inverted plate on top of
the skillet and, grasping plate and skillet together firmly,
turn them over
