|1 Tbsp||Pastene Extra Virgin Olive Oil|
|8||baby red potatoes, thickly sliced|
|1 Tbsp||fresh rosemary|
|1 cup||Pastene Roasted Pepper, roughly chopped|
|½ cup||Pastene Grated Parmesan Cheese|
|1 Tbsp||Pastene Minced Garlic|
|2 Tbsp||fresh flat-leaf parsley, chopped|
|2 Tbsp||fresh chives, chopped|
|6 Tbsp||ricotta cheese|
- Heat olive oil in a medium skillet over medium heat. Cook potatoes and rosemary in hot oil, stirring occasionally, until tender but firm, about 10 minutes.
- Preheat oven to 350° F .
- Roughly chop roasted red bell pepper into bite-size pieces. Whisk together eggs, parmesan cheese, garlic, parsley, chives, salt, pepper, and ¼ cup water in a large bowl until frothy.
- Pour half of egg mixture into a lightly greased 10’ ovenproof skillet. Place potatoes in a single layer over egg mixture. Pour remaining egg mixture over potatoes. Dot ricotta by tablespoonfuls over egg mixture, and top with red pepper pieces.
- Bake at 350°F for 35 to 40 minutes or until puffy and set. Serve immediately.