Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
20 yellow and red grape tomatoes, cut in half,
3 cloves garlic, minced
½ teaspoon dried oregano
teaspoon kosher salt
ground black pepper
red pepper flakes
1 pound mini multi-colored potatoes, sliced 1/4 inch thin
½ bunch fresh Italian parsley, roughly chopped
Heat a large skillet over medium-low
heat. Add 2 tablespoons of oil. Add onion; sauté until golden, 10-15 min. Add
the tomatoes, garlic, oregano, salt and pepper, and red pepper flakes. Cook
about 5 minutes. Remove tomato onion
mixture and set aside in a small bowl.
Add additional oil to skillet, when hot; add
half of potato slices to the same skillet. Top them with even layer of tomato and onions
mixture. Top with remaining potato
slices. Cook potatoes until golden brown, about 15 min. Turn the potatoes over
onto a plate larger than the skillet. Flip back on the skillet, pressing down
on them with a spatula.
Cook the underside until golden brown and potatoes
are tender throughout, about another 15 min. Slide from the pan onto a serving
platter. Serve warm, top with fresh parsley.
For an unbelievable finish, drizzle some aged
balsamic on top, and then wait for your own reaction!!!!