8 large eggs
3/4 cup half and half
1 Tbsp. fresh thyme, finely chopped
4-5 medium Yukon gold potatoes, cut into large chunks and boiled in salted water
6 shallots, thinly sliced
2-4 Tbsp. butter
1/2 tsp. salt
fresh ground black pepper
1/2 to 1 cup grated Emmentaler cheese
In a large bowl, whisk or beat the eggs and half and half together. Add the thyme. Season with a little salt and pepper.
Melt butter in a large 10″ to 12″ oven proof skillet (such as a cast iron skillet) over medium-high heat. Add the shallots. Cook the shallots, stirring constantly until they are golden. Add the cooked potatoes and continue cooking until the potatoes start to brown. Season with salt and pepper.
While the heat is still on, pour the eggs over the potatoes and shallots. Tilt the pan if necessary to ensure that the eggs are evenly distributed. Sprinkle with the grated cheese and bake for approximately 15 minutes. Then center should jiggle a little, and the outer edge should be golden, and the cheese should be melted.