INGREDIENTS
2
Baking potatoes, large
1/2 cup
Flat-leaf parsley, fresh
5
Garlic cloves, finely chopped (1/4 cup)
1
Red onion, thinly sliced (1 cup), medium
1 tbsp
Thyme, fresh
5
Eggs, large
1
Salt and freshly ground pepper, Coarse
4
Strands saffron
1/2 cup
Olive oil, extra-virgin