Ingredients (serves 6)
- 2 large red potatoes
- olive oil
- 5 eggs
- 1 cup milk
- 1/3 cup mayonnaise
- 4 oz feta cheese
- 1-2 Tbl Penzeys Greek Seasoning
Slice the potatoes into 1/4-inch slices. Layer them in the bottom of a casserole or deep-dish pie plate. Overlapping is fine. Drizzle a little olive oil on the potatoes and cook at 350 for about 10 minutes.
While the potatoes are cooking a little, whisk together the eggs, milk, and mayonnaise.
Separately, chop up the feta cheese.
Remove the potatoes from the oven and sprinkle them with a generous sprinkling of Penzeys Greek Seasoning.
Pour the egg mixture over the potatoes, sprinkle the feta cheese evenly into the egg and bake in a water bath (I used a baking dish for the water) at 350 for about 45 minutes.