Potato Cake With Olives And Capers

• Extra virgin olive oil for coating pans
• 1 pound (about 5 small) white potatoes, peeled and thinly sliced
• Kosher salt
• 6 eggs, beaten
• 1 teaspoon chopped fresh thyme
• Freshly ground black pepper
• 13 cup chopped lucques or picholine olives
• 1 tablespoon salt-cured capers, rinsed well and drained

1. Heat oven to 375 degrees.
2. Coat base of a nonstick saute pan with olive oil and place over medium heat.
3. Add potato slices, season lightly with salt and saute until cooked through and browned on edges.
4. Remove from heat and let cool for 10 minutes.
5. Meanwhile, whisk together eggs, thyme and a pinch of salt and pepper in a mixing bowl.
6. Fold in potatoes, olives and capers.
7. Coat bottom and sides of a 9-inch pie plate (preferably Pyrex or nonstick) with olive oil.
8. Pour in eggs and potatoes, spread evenly, and bake.
9. Check after 10 minutes.
10. It should be just about cooked through.
11. When center is no longer liquid, turn on broiler.
12. Place cake under broiler a few inches from heat, and cook for two minutes to brown edges.
13. Remove from oven and let cool to room temperature.
14. Cut into 12 thin slices and serve on a platter.

extra virgin olive oil, white potatoes, kosher salt, eggs, thyme, freshly ground black pepper, lucques, saltcured capers

Taken from cooking.nytimes.com/recipes/5597 (may not work)