Instructions

1. To a large heated, oven-safe skillet add olive oil to 1-inch deep.
2. Stir in one medium chopped onion.
3. Peel and slice the potatoes and place them in the skillet with 2 cloves chopped garlic.
4. Simmer until the potatoes are opaque, approximately 6-8 minutes, then turn off heat.
5. To make aioli accompaniment, place 3 oven-dried tomatoes (as an alternative you can use sun-dried tomatoes reconstituted in water) into a container, along with a half clove of garlic and pinches of salt and pepper.
6. Add the juice of two lemons and 1/2 cup of olive oil, then begin mixing with a hand blender.
7. Continue to add olive oil until the mixture becomes denser and begins to set up (approximately 1 to 1 1/2 cups of olive oil will be necessary).
8. Preheat oven to 300 degrees.
9. Turn heat on again under the potato mixture.
10. In another container, blend 10 eggs with a hand blender until approximately doubled in volume.
11. Pour the eggs over the potatoes and cook until the eggs begin to firm up around the edges.
12. Remove from burner and place in the oven.
13. Bake for 20 minutes, remove and allow to cool to room temperature before cutting and serving.
14. Top with aioli.