10 large or 8 extra large eggs, at room temperature
2 tablespoons Filippo Berio extra-virgin olive oil, plus extra for bread
2 large Idaho potatoes, peeled and cut in bite-size chunks
1 yellow onion, peeled and chopped
1 green bell pepper
1 red bell pepper
1/2 cup grated Parmigiano-Reggiano cheese
Red pepper flakes to taste
1 whole garlic clove, cut in half
8 slices rustic Italian bread
1 ripe heirloom tomato, quartered
Heat the 2 tablespoons of olive oil in a10-inch nonstick pan over medium heat and sauté the potatoes, onion and bell peppers, stirring often, until tender, about 10-15 minutes. The potatoes should turn a light golden color. Season with salt and pepper.
In a bowl, whisk together the eggs and Parmigiano-Reggiano. Season with salt and a pinch of red pepper flakes.
Pour the eggs over the softened vegetables and stir gently until the eggs set around the edge of the pan. Stop stirring and continue to cook until the bottom is browned and set, about 6-7 minutes. Flip the frittata and continue cooking on the other side.
Meanwhile, rub each slice of bread with the garlic clove to impart garlic flavor to the bread. Next, rub bread with cut tomato, drizzle with a little olive oil and season with a little salt and red pepper flakes.
Slip the frittata out of the pan and slice into wedges. Place 2 wedges on four of the slices of bread and top with remaining bread slices to make a sandwich. Spear with toothpicks, if desired, and cut in half to serve.
This recipe was presented by Guest Chef Rocco DiSpirito, on show 1915 - Cooking Live with Rocco DiSpirito and Michael Luboff.
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