Evenly heat 2 tablespoons of bacon fat or vegetable oil in a 10-inch heavy frying pan

Arrange about one third of the potato slices in a flat layer in the skillet and sea- son them lightly with salt and pepper

Repeat two more times, then dribble or dot the remaining tablespoon of bacon fat or vegetable oil over the top

Cover tightly and bake in the middle of the oven preheated to 375F

for about 1 hour, or until the potatoes are tender. Beat the eggs lightly with a wire whisk or a fork, add the chives, parsley and thyme, and mix well

Then pour the egg mixture over the potatoes, cover again and con- tinue baking for 5 minutes, or until the eggs are just firm to the touch

Do not over cook. To unmold and serve the potatoes, loosen the edges by running a knife or spatula around the sides of the frying pan and as far beneath the potatoes as possible without breaking them apart

Place an inverted plate on top of the skillet and, grasping plate and skillet together firmly, turn them over

The potatoes should slide out easily

Serve at once.