Loaded Vegetable Frittata Sandwich

2 Tbsp olive oil
1 large red bell pepper, chopped small
1 large green bell pepper, chopped small
1 large onion, peeled, chopped small
2 large potatoes, peeled, chopped small
salt and pepper to taste
10 large eggs, at room temp
1/2 cup grated Parmigiano-Reggiano cheese
pinch red pepper flakes, optional
8 slices good Italian bread
1 garlic clove, cut in half
1 heirloom tomato, cut into 4 thin slices

In a 10 inch nonstick skillet over medium heat, add the olive oil. Once the oil is hot, add the bell peppers, onion, and potatoes, and cook for about 15 minutes, or until tender and the potatoes start to brown a bit. (Turn mixture over a couple.) Season with salt and pepper.

In a large bowl, whisk together the eggs, cheese, and a pinch of red pepper flakes if desired.

Pour the eggs into the skillet (still over medium heat) with the vegetables. Stir just until the eggs set around the edge of the pan, turn heat to low, then stop stirring and cook for about 5 to 7 minutes, long enough that the bottom is lightly browned. Flip and continue cooking on the other side until the eggs are completely set; remove from heat.

Prepare the bread: Lay all 8 slices on work surface. To give garlic flavor to the bread, rub each slice of bread (only side facing up) with the cut edge of the garlic clove. Top 4 of the garlic-rubbed bread pieces with a slice of tomato and drizzle with some olive oil. Season with salt and pepper to taste.

Cut wedges of the frittata from the skillet and lay on top of the prepared bread slices, then top with the remaining bread slices to form a sandwich.

Serve immediately.