Serves 4

  • 1 pound potatoes, very thinly sliced
  • 1/2 pound sweet potatoes, very thinly sliced
  • 1 yellow onion, very thinly sliced
  • 2 Tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 4 tsp. finely chopped fresh tarragon
  • 5 eggs
  • 3 Tbsp. crème fraîche
  • 1/2 bunch asparagus, trimmed
  • 1 cup grated Parmesan cheese


    Preheat your oven to 375°. Place the potatoes, sweet potatoes and onion in a small, deep roasting pan, and mix well with the olive oil, 1 tsp. sea salt, a good grind of black pepper and the tarragon. Cover tightly with foil, then transfer to the oven and bake for 30 minutes.

    Meanwhile, whisk the eggs with the crème fraîche. Season well with sea salt and freshly ground black pepper. Once the potatoes and onions have had 30 minutes in the oven, pour the egg mixture all over them. Scatter over the asparagus and press the spears down a bit into the egg and potato and sprinkle with the Parmesan.

    Return the pan uncovered to the oven and bake for a further 25 to 30 minutes, until the eggs are just set. Serve hot or cold.

    Reprinted from Dinner's in the Oven by Rukmini Iyer with permission by Chronicle Books, 2018

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