The best thing about trying this recipe was that I got to use my mandoline! I love this tool. It makes quick, neat work of anything! I buzzed through a red onion and 2 potatoes in record time.
Everything was sauteed in olive oil then covered and cooked for 20 minutes with stirring halfway through. It stuck really bad to the bottom of the pan. We took the potato/onion mixture out and mixed it with an egg/thyme mixture. I deglazed the pan with some chicken broth just to get the burnt stuff out for the next step. More olive oil went into the pan and we poured everything back in and let it cook for a couple of minutes before putting it in the oven to bake.
It took much longer than stated in the recipe for the eggs to set. When they finally did, Brett and I were quite unimpressed with the results. Brett's comment was, "It tastes like it looks... tan." It was bland and boring. It wasn't terrible. We ate every bit of it. But it wasn't good either. I'm sure the saffron would have added a lot of flavor, and I'm sure fresh thyme wouldn't have turned the whole thing brown. Oh well. At least I got to use the mandoline :)