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1
Heat oven to 375 degrees.
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2
Coat base of a nonstick saute pan with olive oil and place over medium heat.
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3
Add potato slices, season lightly with salt and saute until cooked through and browned on edges.
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4
Remove from heat and let cool for 10 minutes.
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5
Meanwhile, whisk together eggs, thyme and a pinch of salt and pepper in a mixing bowl.
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6
Fold in potatoes, olives and capers.
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7
Coat bottom and sides of a 9-inch pie plate (preferably Pyrex or nonstick) with olive oil.
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8
Pour in eggs and potatoes, spread evenly, and bake.
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9
Check after 10 minutes.
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10
It should be just about cooked through.
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11
When center is no longer liquid, turn on broiler.
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12
Place cake under broiler a few inches from heat, and cook for two minutes to brown edges.
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13
Remove from oven and let cool to room temperature.
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14
Cut into 12 thin slices and serve on a platter.
