- 6
- 15 mins
- 50 mins
Ingredients
- 1/4 c extra virgin olive oil
- 1 lb boiling potatoes, peeled and cut into 1/2" cubes
- 1 large onion, chopped
- Salt and pepper
- 10 eggs, beaten
- 1/2 c store bought roasted red peppers, patted dry
- 1/3 c mayonnaise
- 12 cloves garlic, coarsely chopped
- 12 thin slices ciabatta or other crusty Italian bread, toasted
Preparation
Step 1
Preheat the oven to 325 degrees F. In a large, ovenproof nonstick skillet, heat 2 tbsp olive oil over medium low heat. Add the potatoes, onion and 1 tsp salt and cook, stirring, until brown, about 20 minutes.
Add the beaten eggs to the pan and cook over medium low heat until the sides set, about 3 minutes. Transfer the pan to the oven and bake until firm, about 10 minutes. Run a rubber spatula around the sides of the skillet to loosen. Set aide to cool. Slice into 6 wedges.
Meanwhile, using a food processor, puree the roasted peppers, mayonnaise, garlic and remaining 2 tbsp olive oil; season with salt and pepper. Spread a thin layer of aioli on each toast. Place a frittata wedge on each of 6 toasts; top with the remaining toasts.