I am a big fan of the classic Spanish tortilla, where eggs are cooked in a skillet on top of blanched, sliced potatoes. The resulting savory cake is good for breakfast, lunch, dinner, and midnight snack. I wanted, however, the adaptability of the tortilla and frittata in a somewhat simpler form, with more generous proportions.
So here's the casserole cousin of the Spanish frittata: a potato gratin, baked in golden eggs, with a touch of red pepper for color and taste. It's a sunny breakfast casserole to eat any time of day.