Back, oh, a decade or so ago, Brenton fell in love with the lifestyle and cuisine of Southern Spain. Upon her return to the grand USofA, we experimented with numerous recipes, based on her taste bud memories. One of our favorites, and a routine “go to” even in this decade is the Potato Frittata. It’s all about gaming your brain with a delicious amount of starch…and while we have you dancing around in that head of yours, here’s another starchy option, appetizer style, served all fancy! Here are the particulars!

Olive oil
2 diced plum tomatoes
1 garlic clove, minced
1/2 t thyme
1/2 t paprika
Pinch red pepper flakes
1/2 lb Yukon Gold potatoes, cubed

Cook tomatoes in olive oil until softened, about 2 to 3 minutes.
Add garlic, thyme, paprika, and pepper flakes.
Cook 3 to 4 more minutes.
In separate skillet, cook potatoes in olive oil until tender and golden, about 6 to 8 minutes.
Drain on paper towels.
Sprinkle with salt.
Serve in spoons over tomato sauce.
Drizzle with “aioli” sauce.

Sauce:
1/4 cup mayonnaise
3 Tbs olive oil
2 cloves garlic, pressed
In medium bowl, whisk together all three ingredients until well combined.
Refrigerate until ready to use.
Makes 20 spoons.