1. In one pan heat too much olive oil and start browning thin slices of red potatoes. (tonight i had lots of little ones from the market). Drain and continue until you have enough.
2. In another oven proof pan (i have an all clad that i love), heat too much olive olive and start sauteing thinly sliced 1/4 moon shaped red onion.
3. Slice up a big heirloom tomato from Tutti Frutti
4. Pit some dried cured black olives from the Paradise Cafe in Ventura
5. Thinly slice some of B.D.s Fennel.
6. Preheat Oven to about 400 degrees.
7. When the onions are halfway done, add some crushed fennel seed, thyme, red pepper flakes,and pepper. When onions are about 2 minutes from being done, add a clove of minced garlic. Turn off heat when as brown as you like them and start to pile on the tomatoes, potatoes and fennel and scattering the olives. Tonight, I did not make enuf of everything to make attractive "layers" so it all just got kind of piled in there. Dot with generous pinches of goat cheese and pour the leftover olive oil from frying up the potatoes on top. Put in oven with lid on and set for about 20 minutes.
8. After 20 minutes, remove pan from oven, turn on broiler. Grate fresh Parmesan cheese all over the top and pour on a little extra olive oil. Put on broiler for about 2 minutes or more until brown and crispy.
9. To serve scoop into shallow bowls, mince lemon basil from B.D and scatter on top, and sprinkle with good salt.
Note: potatoes could have been prepped by slicing and boiling, but e likes his potatoes crispier.
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