;
, Add a little salt.
 Do not overcook so that they fall apart. Cook just enough to soften them a little.
 Drain and stand aside to cool.
 Slice it into slices of 1 centimeter (0.4 in) thickness. The slices should be solid and not too thin.
 Heat gently and cook until they start glaze. The onions should not be fully cooked, so do not leave them to cook until they turn brown, just cook enough until soft and transparent.
 Keep heating but do not let it boil.
, Add the beaten eggs to the pan of fried onion slices. Stir to thoroughly mix the ingredients.
 Mix well, so as to not form lumps.
, Layer the potato slices in a baking dish. Add salt to taste, thyme and a teaspoon of olive oil.
, Bake on a medium heat for 15 to 20 minutes.


Check from time to time to see if the top layer is setting.
 Return to the oven for 5 minutes, cooking until the cheese melts.
 Cut into slices and plate up. Serve immediately if eating hot.
Clean and peel the potatoes.
Put the peeled potatoes whole in boiling water.
Parboil the potatoes.
Remove from the heat.
Cut the onion in half.
Put the onion slices in a frying pan with some butter.
When the onion has softened, add a little milk.
Remove the pan from the heat.

,
Beat 2 eggs.
Add the flour.
Preheat the oven.

,
Cut the parboiled ​​potatoes into slices.
Pour the onion mixture over the potato slices.

,
Put the dish in the oven.
When the tart is done, sprinkle grated cheese over the onion and potato slices.
Remove from the oven.
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