Egg and Potato Sandwiches

Brandy Bender

By
@MisDisturbed19

MMMMM Good!


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Rating:
★★★★★ 1 vote
Comments:
Serves:
4
Prep:
10 Min
Cook:
20 Min

Ingredients

2 Tbsp
extra virgin olive oil
2 tsp
extra virgin olive oil
1 medium
russet potato, peeled and cut into 1/2-inch cubes
1 large
italian frying pepper, (cubanelle) seeded, and thinly sliced
1 medium
onion, thinly sliced
kosher salt
6 large
eggs
4 c
baby arugula
2 tsp
red wine vinegar
4
seeded semolina rolls, split and toasted
4 slice
sharp provolone cheese

Step-By-Step

1Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the potato and cook, tossing, until browned and begaining to soften, 4 to 5 minutes. Add the slice pepper and onion and season with salt. Cook, tossing occasionally, until potato is cooked through and the pepper and onion are browned but not completely soft, 8 to 10 minutes.

2Meanwhile, beat the eggs in a bowl and season with salt. Reduce the heat to low and give the pan a moment to cool. Pour in the eggs and cook, stirring constantly, until jet set, 2 to 3 minutes. Remove from the heat.

3Toss the arugula with the remaining 2 teaspoons olive oil and the vinegar in a bowl. Season with salt. Fill each roll with the scrambled eggs, cheese, if desired, and the arugula.