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Potato Frittata Sandwiches with Roasted Red Peppers

4 large red bell peppers
6 eggs
2 tablespoons heavy cream
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium baking potatoes, peeled and sliced 1/4 inch thick
1/4 cup olive oil
1 medium onion, thinly sliced
Garlic-Olive Mayonnaise
8 large slices of Portuguese bread, lightly toasted

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 remaining toast wtih the frittata slices
and the roasted pepper strips and put the sandwiches together.
Serve warm or at room temperature.

Garlic-Olive Mayonnaise

1 egg yolk, at room temperature
1 large garlic clove, minced
1 tablespoon fresh lemon juice
1/2 cup olive oil
1 teaspoon chopped drained capers
1 teaspoon chopped oil cured olives

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.


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