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Frittata Sandwiches with Red Pepper Aioli

March 2010
Frittata Sandwiches with Red Pepper Aioli

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Makes: 6 servings

Prep: 15 mins

Cook: 35 mins

  • 1/4 cup extra-virgin olive oil
  • 1 pound boiliing potatoes, peeled and cut into 1/3-inch cubes
  • 1 large onion, chopped
  • Salt and pepper
  • 10 eggs, beaten
  • 1/2 cup store-bought roasted red peppers patted dry
  • 1/3 cup mayonnaise
  • 2 cloves garlic, coarsely chopped
  • 12 thin slices ciabatta or other crusty Italian bread, toasted
  1. Preheat the oven to 325 degrees . In a large, ovenproof nonstick skillet, heat 2 tablespoons olive oil over medium-low heat. Add the potatoes, onion and 1 teaspoon salt and cook, stirring, until brown, about 20 minutes.
  2. 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 aside to cool. Slice into 6 wedges.
  3. Meanwhile, using a food processor, puree the roasted peppers, mayonnaise, garlic and remaining 2 tablespoons 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.