Tian for dinner tonight folks. This is originally a Provençal country dish but I must confess I have fiddled with it. First by adding bacon, (as one of the males in this household is suspicious of meals without meat), I’ve also added cubes of Feta (because they form delicious soft, squishy pillows of yumminess when baked) and capsicum.
All the family love this dish. It’s economical and full of goodness. I will just add it does contain anchovies which I know some people object to. Please, please give these a chance in this recipe. They add a depth of flavor and literally melt away. I promise nary a hairy whisker shall be present in the end dish.
Tian (serves 8)
3 large potatoes cubed and boiled
1 capsicum diced
3-4 anchovy fillets
8 eggs beaten (I work on 1 per person)
2-3 tablespoons grated cheese
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