Heat a large non-stick pan to high heat.Add the pineapple (to a dry pan) and allow each side to char.Only stir it after a few minutes.It should look dark but not burnt. Remove from pan.
Add enough oil to the pan to sauté the potatoes.Add half of the seasoning to the potatoes and cook until they start to get crispy.Add the pineapple back to the pan.
In the large bowl with the eggs, whisk in the remaining seasoning.Take 4 small ramekins and lightly coat each one with oil.A paper towel works great here.Evenly distribute the potato and pineapple mixture into each ramekin.Pour an even amount of eggs on top of the potato/pineapple mixture.
Pre-heat your oven to 350 degrees.Place the ramekins on a medium sized cookie sheet.Cook for 15-20 minutes.You know they will be done when they bubble on the sides and are relatively firm to touch.
While cooking, heat up to a simmer the Romesco Sauce in the pan used for the potato and pineapple mixture.
Pour approximately 2 oz of sauce onto a plate.When frittatas are finished, use a butter knife to loosen them from the sides of the ramekins.Serve in the center of the sauce. Garnish with chives and enjoy!
FRITATTAS – serves 4
¾ jar Bottled Thyme Romesco Sauce
1 lb Baby Red Potatoes – small dice
½ Whole Fresh Pineapple – skinned, cored and diced small
8 large eggs – whisked in a large bowl
½ tsp Black Pepper, Cumin, Chili Powder
1 tsp Salt
As Needed Oil
Visit our store to get a Romesco Sauce