Preparation:
Roast the peppers directly under the broiler as close to the heat as possible. Place the peppers in a bag and let steam for 10 minutes. Peel the peppers and remove the cores, seeds and ribs. Cut the peppers into 1/2 inch slices and set aside.
In a medium bowl, combine the eggs wtih the cream, salt and pepper. Beat lightly until blended.
In a medium saucepan, cook the potatoes in boiling water over moderately high heat until tender, about 10 minutes; drain well.
Preheat the oven to 400F. In a large ovenproof skillet, heat 1/4 cup of the olive oil over moderate heat. Add the onion, reduce the heat to low and cook until softened and golden, about 12 minutes.
Increase the heat to high and add the remaining 1/4 cup olive oil. Stir in the potatoes. Add the beaten eggs and tilt the pan to evenly distribute.
Transfer to the oven and bake the frittata until firm to the touch, about 12 minutes. Return the skillet to high heat for about 30 seconds, shaking to loosen the frittata. Slide onto a very large plate or cutting board and let cool slightly. Cut the frittata into 4 lengthwise strips, then halve the strips crosswise.
Spread a tablespoon or two of the garlic-olive mayonnaise on 4 of the toast slices. Top the ramining toast wtih the frittata slices and the roasted pepper strips and put the sandwiches together. Serve warm or at room temperature.
Garlic-Olive Mayonnaise
Place the egg yolk, garlic and lemon juice in a blender. With the machine on, slowly add the olive oil in a thin stream to make a thick mayonnaise. If the mixture separates at any time, add 2 teaspoons of hot water and continue blending until emulsified.
Scrape the mayonnaise into a small bowl. Stir in the capers and olives. Cover and refrigerate for up to 4 days. |
