Instructions: Heat oil in a cast-iron skillet. Add onion and cook until translucent. Add potatoes, cover skillet with a lid and cook 5 to 7 minutes over low heat, stirring 2 or 3 times until potatoes are translucent and slightly browned.

Meanwhile whisk eggs, cream, soy sauce, mustard and pepper in a bowl or blender until smooth. Heat oven to 350^. Remove skillet from heat. Using a spatula or wooded spoon, press potatoes over bottom and up sides like pie crust. Pour egg mixture into crust. Sprinkle evenly with cheddau cheese, chopped parsley, paprika, then parmesan cheese. Bake 40 to 45 minutes until fillin is set, crust is browned and cheese is bubbly. Cut in wedges to serve.

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