recipe for tallarin al horno

Ingredients:
Medium pot full of sliced onions; Medium pot full of sliced tomatoes, skinned; 3 boxes of noodles; 12 eggs; Handful of black olives, sliced; Brick of cheese, sliced; Olive oil; Paprika; Garlic salt; Salt; Butter; Milk

In one giant pot, boil noodles and 6 eggs. Pour olive oil in another giant pot. Let heat for a few minutes and add onions. After a few minutes of letting the onions simmer in there, pour in the tomatoes. Add paprika and garlic salt (just throw some in). When noodles and eggs are done, strain. Butter large casserole and put in a layer of noodles, followed by a layer of the onion/tomato mixture. Add a layer of black olives, sliced hard boiled eggs and cheese. Repeat with second round of noodles, onion/tomato mixture, olives, hard boiled eggs, cheese. Cover with another layer of noodles. In a bowl, mix 3 eggs with a few cups of milk. Pour over the noodles, letting the milk/egg mixture soak through. In another bowl, mix 3 egg whites, beating until fluffy. Once fluffy, add 1 egg yolk, mix it in and then spread the fluff over the top of the noodle pie.

We dropped ours off at a public oven, which is basically a wood burning pizza oven. They told us 30 minutes. Not sure how you would cook this in a regular oven, but you can guesstimate maybe.

It kinda sounds like an odd mixture of foods, but it's a pretty common dish in Cusco. Mi amiga Jackie insisted that I learn to cook something Peruvian before I left, so we made 2 huge dishes of it at lunch time. We're having my despedida at the office before we go to Grupo Cinco tonight, so we made enough to feed both the Cusco and Urubamba staffs. Our arms almost fell off carrying the casserole dishes from her house to the ovens they were so heavy. I'm such a sissy.

Anyway, now I know how to cook some of this noodle pie stuff if anyone wants some. Muchisimo gracias, Jackie, for teaching me!