Ingredients:
- 1 cup roasted red peppers
- 1/2 cup pitted kalamata olives
- 1/4 cup golden raisins
- 1/4 cup extra-virgin olive oil
- 3 tablespoons minced fresh parsley
- 2 tablespoons small capers in brine, plus 1 tablespoon caper brine
- 2 teaspoons red wine vinegar
- 1 pinch crushed red pepper flakes
- 1 clove store-bought or homemade garlic confit, recipe follows
- Juice of 1/2 lemon
- Kosher salt and freshly ground black pepper
- 1 cup olive oil
- 2 pounds Yukon gold potatoes, peeled and thinly sliced
- 1 large Spanish onion, thinly sliced
- Kosher salt and freshly ground black pepper
- 1/3 cup panko breadcrumbs
- 12 extra-large eggs
- 1/2 cup grated Gruyere
- 1/4 cup diced pickled cherry peppers
- 2 tablespoons chopped fresh parsley
- 1 plum tomato, seeded and diced
- 1/2 cup grated Parmesan
- Extra-virgin olive oil, for drizzling
- 1 head garlic, cloves separated and peeled
- 1 1/2 cups olive oil
