Frittata Ciabatta Sandwich with Potatoes, Olives and Peppers

Name: Frittata Ciabatta Sandwich with Potatoes, Olives and Peppers
Ingredients: 1 egg yolk (at room temperature); 1 clove garlic (peeled and minced); 1 tablespoon freshly squeezed lemon juice; 3/4 cup plus 2 tablespoons extra-virgin olive oil (divided, plus more for tasting ciabatta)); 2 tablespoons chopped capers (drained and rinsed); ½ pound sweet peppers (seeded and cut into strips); 1 teaspoon kosher salt (divided, plus more as needed for seasoning); freshly cracked black pepper (as needed); 6 large eggs (at room temperature ); 2 tablespoons whole milk (or cream); 1 large, Idaho russet potato (peeled and cut into ½‑inch dice); ½ large onion (peeled and roughly chopped); 2 ciabatta rolls; baby kale (as needed)

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Ingredients

1 egg yolk (at room temperature)
1 clove garlic (peeled and minced)
1 tablespoon freshly squeezed lemon juice
3/4 cup plus 2 tablespoons extra-virgin olive oil (divided, plus more for tasting ciabatta))
2 tablespoons chopped capers (drained and rinsed)
½ pound sweet peppers (seeded and cut into strips)
1 teaspoon kosher salt (divided, plus more as needed for seasoning)
freshly cracked black pepper (as needed)
6 large eggs (at room temperature )
2 tablespoons whole milk (or cream)
1 large, Idaho russet potato (peeled and cut into ½‑inch dice)
½ large onion (peeled and roughly chopped)
2 ciabatta rolls
baby kale (as needed)