Place 1 teaspoon of the olive oil in a medium skillet. Add the potatoes and place the pan in the oven.

Place the red pepper in the oven directly on the rack (not in the pan).

Roast the potatoes, tossing occasionally, for about 30 minutes.

Roast the red bell pepper for about 30 minutes, turning at least twice.

Remove the now-blackened pepper from the oven and place in a small paper bag to cool. Remove the potatoes from the oven and place on a plate. Set aside.

When the pepper is cool peel the skin off and seed it, then cut into strips.

In a bowl, gently whisk together the egg whites, egg yolks, salt, capers, oregano, red pepper flakes and fresh ground pepper. Fold together gently until well blended.

Heat the remaining 1 teaspoon olive oil (in the same skillet in which you roasted the potatoes) over medium-high heat and add the garlic. Cook for about one minute. Add the onions and cook for about 4 minutes, stirring frequently, until the onions are translucent but not browned.

Add the potatoes and peppers. Toss.

Remove the pan from the heat and pour the egg mixture over the garlic, onions, potatoes and peppers.

Layer the sliced tomato over the top of the eggs in a circular pattern (as if it were a pizza).

Place the pan in the oven and bake for about 20 minutes.

Remove and sprinkle the cheese over the top of the tomatoes. Place the pan back in the oven for about 2 minutes.

Remove and let cool for one minute, then serve.