Ingredients: For The Frittata
- 2 pounds small yellow potatoes cut into 1″ pieces
- 2 shallots, thinly sliced
- 1 jar Delizia roasted red peppers, drained
- 2 green onions thinly sliced
- 2 teaspoons fresh thyme
- 1/4 cup UP Extra Virgin Olive Oil
- 10 large eggs
- 2 teaspoons fine sea salt
- Fresh ground pepper to taste
Ingredients: For The Aioli
- 1 cup Harissa Infused Olive Oil
- 1 large clove garlic
- 2 large egg yolks *use pasturized if available
- 1 tablespoon lemon juice
- 1 teaspoon fine sea salt
Directions: For The Frittata
- 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 saute pan (cast iron is ideal here) heat the UP EVOO over medium high heat.
- Add the fully drained and dry potatoes to the hot oil and saute 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.
- 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.
Directions: For The Aioli
Makes 1 1/4 cups
Re-posted from the Veronica Foods blog.