2 pounds small yellow potatoes cut into 1″ pieces
2 shallots, thinly sliced
1 jar Delizia roasted red peppers, drained (available at Olive Us)
2 green onions thinly sliced
2 teaspoons fresh thyme
1/4 cup Olive Us Extra Virgin Olive Oil
10 large eggs
2 teaspoons fine sea salt
Fresh ground pepper to taste
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes.
In a heavy 12″ oven proof sauté pan (cast iron is ideal here) heat the EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and sauté until they just begin to take on a golden hue. Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.
1 cup Olive Us Harissa Olive Oil
1 large clove garlic
2 large egg yolks *use pasturized if available
1 tablespoon lemon juice
1 teaspoon fine sea salt
In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion.
Makes 1 1/4 cups
Thanks to Rachel Bradley-Gomez for sharing her recipe!