8 oz potatoes, peeled and thinly sliced 6 large eggs, beaten 2 oz fresh spring onions, thinly sliced 2 oz fresh leek, thinly sliced 1 oz red onions, thinly sliced 1 oz clove garlic, minced 1 oz fresh coriander, chopped 1 oz fresh basil, chopped 4 oz fresh yogurt 2 oz olive oil salt and pepper, to taste
In a large frying pan, add the olive oil and under medium heat, fry the potatoes until softened, about 10 minutes.
Add salt and pepper and toss. Transfer into an oven pan and place in oven.
Meanwhile in the same pan, sauté the leek, onions, garlic, let sauté for 3 minutes, then add the spring onions, stir well.
Add the coriander and basil for an additional 2 minutes. Adjust seasonings.
Now, in a baking pan, arrange potatoes in layers with the leek mixture, and half the egg mixture.
Repeat until potatoes and leek mixture has been used up. Finally pour the remaining eggs mixture on top.
Transfer pan in to oven to bake or about 15-20 minutes or until set, and top is golden brown.
Remove from oven and let stand to cool.
To serve, cut into wedges and spoon fresh creamy yogurt on top.
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